"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Texas Stack Platter Dip Recipe

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This recipe for Texas Stack Platter Dip, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Homeier
Added: Friday, May 1, 2009


2 (10 oz.) cans bean dip
1 pkg. taco seasoning
3 large avocados, mashed
3 medium fresh tomatoes, chopped
1 tsp. lemon juice
1 large can sliced, black olives
1 (8 oz.) carton sour cream
3 green onions, chopped fine
1/2 cup mayonnaise
1 pkg. Monterrey Jack grated cheese
1 pkg. Cheddar cheese, grated
salt, pepper and garlic salt, to individual choice

Build in Layers:
1st layer: Spread bean dip evenly in pan
2nd layer: Mash avocados, mix with lemon juice;
add salt and pepper. Spread over first layer evenly.
3rd layer: Mix sour cream, mayonnaise, and taco
seasoning. Spread over second layer.
4th layer: Mix chopped tomatoes, sliced olives
and chopped green onions; scatter over top in random manner.
5th layer: Distribute evenly, grated Jack and
cheddar cheeses, as thick as desired.
Serve with tortilla,nacho chips or pita chips.
Refrigerate leftovers.
Travels well.

Number Of Servings:
Number Of Servings:
10 - 12




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