"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip, by , is from The Pickens Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Phillip K. Pickens

Category:
Category:

Ingredients:  
Ingredients:  
3 med size ripe avocados (or guacamole dip)
2 TBSP lemon juice
1 cup sour cream
1/2 cup mayonnaise
1 pkg taco seasoning mix
1 or 2 cans refried beans (or 1 or 2 cans of bean dip)
1 bunch green onions with tops, chopped (1 cup)
3 medium tomatoes cored, seeded and chopped (2 cups)
1 can pitted ripe olives, drained and chopped
1 (8 oz.) pkg sharp cheddar cheese, shredded
Large tortilla chips
salt & pepper to taste
Large shallow serving platter

Directions:
Directions:
Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. In a separate bowl combine sour cream, mayo, and taco seasoning. Mix well. To assemble: Spread the beans on the bottom of the platter, top with a layer of avocado mixture, then top with a layer of sour cream mixture. Sprinkle with chopped green onions, then tomatoes and then olives. Cover with shredded cheese. Chill for about an hour before serving with tortilla chips and your favorite beverage.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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