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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Layered Mexican Bean Dip Recipe

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This recipe for Layered Mexican Bean Dip is from Our Family 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:  
4 cans bean dip
2 12 ounce guacamole dips
1 16 ounce sour cream
2/3 cup mayonnaise
1 package dry taco mix
2.2 ounce can sliced black olives
2 medium tomatoes chopped
1 cup shredded cheddar cheese
chopped green onions (optional)
Directions:
Directions:
Use a 9x12 casserole. Mix sour cream, mayo, and taco mix together. Layer in order, 2 cans bean dip, 1 guacamole, 2 cans bean dip, 1 guacamole, sour cream mixture. Top with tomatoes, cheese, olives and onions. Serve with taco chips.
Personal Notes:
Personal Notes:
Everyone has their own version of this dip. I originally got the recipe from Ellie O’Brien, a very sweet lady who is the wife of my first boss at GE, Jack O’Brien. I’ve changed it to be a lot more fattening than hers was. 09/30/05

 

 

 

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