"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Dip, Avocado Tex-Mex Recipe

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This recipe for Dip, Avocado Tex-Mex, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne


3 ripe avocados
juice of 1 lemon or 1 lime
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup mayonnaise
8 oz sharp Cheddar cheese
1 envelope taco seasoning
2 (10 1/2 oz) cans Mexican bean dip
1 cup sour cream
1 cup green anions (chopped with tops)
3 tomatoes (peeled & chopped)
1/4 cup ripe olives (chopped)

Shred the cheese.
Peel, pit, & mash the avocados.
Place the avocados into a medium bowl along with the juice, salt & pepper; combine.
Combine the sour cream, mayonnaise, and taco seasoning mix into another medium bowl.
Spread the bean dip into a shallow serving platter.
Top with the avocado mixture then the sour cream mixture.
Sprinkle this with the chopped onions, tomatoes, & olives.
Top this with the shredded cheese.
Serve chilled.




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