"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

DAWN DIP Recipe

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This recipe for DAWN DIP, by , is from SO ... WHAT'S ON YOUR PLATE?, 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!

Contributor:  
Contributor:  
Pamela Ford/Dawn Castillo Ford

Category:
Category:

Ingredients:  
Ingredients:  
1 can (16 oz.) Refried Beans
1 can Frito Bean Dip
1 envelope Taco Seasoning Mix
1 cup Sour Cream and 3 Avocado's mashed with lemon juice (2 Tbsp.) and Salt
and Pepper to taste and 1/2 cup Mayo
1 cup Thick & Chunky Salsa
1 cup shredded lettuce
4 cups Mexican Style Finely Shredded Cheese
Combine the 4 Green Onions, 2 T Olives, and the 3-4 diced Tomato's
Serve with Tortilla Chips.

Directions:
Directions:
Mix refried beans 16oz. and 1 10 oz can Frito bean dip and seasoning mix until blended; spread onto bottom of 9 x 13 pan.
Add avocado mixture mixed with sour cream. Top with layers of remaining ingredients. Diced tomatoes, green onions, sliced black olives, and cheese.
Refrigerate several hours or until chilled.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
About an hour. Tastes best at room temp.
Personal Notes:
Personal Notes:
Dawn gave me this recipe back in 1985 at family "Good Bye" party at our 18 Mile house in Cedar Springs. Chris and Dawn were leaving from there to move to Phoenix. Remember vividly watching them drive East down 18 Mile. Grandma and Grandpa Ford were crying and I remember thinking why? Now as a Mom of three adult children two of whom live far away, I understand.

 

 

 

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