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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tex Mex Dip Recipe

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This recipe for Tex Mex Dip is from My MainStay Recipes, 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:  
1 cup sour cream
½ cup mayonnaise
1 package taco seasoning mix

3 medium avocados, peeled and pitted
3 tablespoons freshly squeezed lemon juice
½ teaspoon salt
¼ teaspoon black pepper

1 (15-ounce) can refried beans

2 cups cored, seeded and chopped fresh tomatoes, drained
3 bunches small green onions and tops, sliced
2 (3-ounce) cans black olives, chopped
2 cups grated sharp cheddar cheese

1 bag tortilla chips
Directions:
Directions:
In a small bowl, combine sour cream, mayonnaise, and taco seasoning mix. Set aside.

Mash avocados. Add lemon juice, salt, and pepper.

Spread beans on bottom of a 10-inch flat dish or in a 3-quart rectangle glass baking dish. Cover beans with sour cream mixture. Spread avocado mixture over sour cream mixture. Sprinkle in order chopped tomatoes, green onions, black olives, and grated cheese.

Serve with tortilla chips.
Personal Notes:
Personal Notes:
This can be made and refrigerated up to 6 hours before serving.

 

 

 

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