"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tex Mex Dip Recipe

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This recipe for Tex Mex Dip, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lorraine Plantz - Teledyne Turbine Engines
Added: Monday, July 21, 2008


3 med size ripe avocados
2 T lemon juice
1/2 tsp salt
1/4 tsp pepper
1 c (8 oz) sour cream
1/2 c mayonnaise
1 pkg taco seasoning mix
2 cans (10 1/2 oz.each) plain or jalapeno-flavored bean
1 lg bunch green onions with tops, chopped
3 med tomatoes, coarsely chopped
2 cans pitted ripe black olives, drained and chopped
1 - 8 oz pkg sharp cheddar cheese, shredded

Peel, pit, and mash avocados in a med bowl with lemon juice, salt, and pepper.

Combine sour cream, mayonnaise, and taco seasoning in a bowl.

To assemble: Spread bean dip on lg shallow platter. Top with avocado mixture. Layer with sour cream mixture. Sprinkle with onions, tomatoes, & olives. Top with cheese. Chill. Serve with tortilla chips.




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