"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Layered Taco Dip Recipe

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This recipe for Layered Taco Dip, by , is from Walker Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susie Lanier
Added: Monday, April 28, 2008


1 (15-Oz.) Can Refried Beans
3 Ripe Avocados
2 Tbsp. Lemon Juice
1/4 Tsp. Salt
1/4 Tsp. Pepper
1/4 Tsp. Garlic Powder
1 (8-Oz.) Carton Sour Cream
2 Tbsp. Mayonnaise
1 (1 1/4-Oz.) Pkg. Taco Seasoning Mix
2 Tomatoes, Chopped
1 Bunch Green Onions (Tops and Bottoms), Chopped
1 (8-Oz.) Pkg. Cheddar Cheese, Grated
1 (4 1/4-Oz.) Can Chopped Black Olives, Drained
Picante Sauce, Optional
Jalapeño Peppers, Optional
Tortilla Chips

Spread refried beans on the bottom of a 9x13 Pyrex© dish and set aside. Mash avocados. MIx with lemon juice, salt, pepper, and garlic powder. (You may use a 16-oz. container of Calavo Avocado Dip instead of avocado mixture.) In another bowl, combine sour cream, mayo, and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese, and olives, making each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over tomato layer, if desired. Jalapeño peppers may be added to the top.




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