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Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 medium size ripe avocados
2 Tablespoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 cup (8 ounce) dairy sour cream
½ cup mayonnaise
1 package taco seasoning mix (1 1/8 ounce)
2 cans (10 ½ ounce) each plain or jalapeno bean dip
1 large bunch green onions with tops chopped
3 medium size tomatoes chopped (2 cups)
2 cans ripe olives, 3 ½ ounce each, coarsely chopped
1 package (8 ounce) cheddar cheese, shredded
Tortilla Chips

Directions:
Directions:
Peel pit and mash avocados in medium bowl in lemon juice, salt and paper. Combine sour cream, mayonnaise and taco seasoning mix in bowl. To assemble spread bean dip on a large shallow serving platter, top with avocado mixture, then layer with sour cream-taco mixture.
Sprinkle with chopped onions, tomatoes and olives then cover with shredded cheese. Serve chilled or at room temp-with round tortilla chips.

Personal Notes:
Personal Notes:
The all time best dip. I have tasted this dip many times at get-togethers where it was awful. You cannot leave out a layer or substitute refried bean and have the great flavor. Mom (Rosie Henderson) has made this for years. It is a must at our Henderson Christmas Eve get-together. Mom even took all the ingredients and fixed it for friends when we met then in Kansas City for a Royals game.

 

 

 

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