Difference between revisions of "Tex-Mex Dip"
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* 3 drops [[Tabasco sauce|Tabasco]] | * 3 drops [[Tabasco sauce|Tabasco]] | ||
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# Blend guacamole ingredients in a blender | # Blend guacamole ingredients in a blender | ||
# Blend [[sour cream]], [[Taco seasoning]] and [[mayonnaise]] | # Blend [[sour cream]], [[Taco seasoning]] and [[mayonnaise]] | ||
Latest revision as of 18:21, 29 June 2012
Description
My mother has made this dip recipe for several parties and it is always a hit. Serve it warm with tortilla chips.
- Cook Time: 20 – 25 minutes prep, 30 minutes to bake
- Serves: 20
Ingredients
- 2 x 10½ ounce cans of bean dip
- 1 cup sour cream
- 1 x 1¼ oz package Taco seasoning
- ½ cup mayonnaise
- 6 – 8 green onions
- 2 tomatoes
- 1 can pitless black olives
- 8 ounces shredded longhorn or Jack cheese
Guacamole
- 3 avocados
- 1 tablespoon lemon juice
- ¼ small onion
- garlic powder to taste
- 3 drops Tabasco
Procedures
- Blend guacamole ingredients in a blender
- Blend sour cream, Taco seasoning and mayonnaise
- Chop the green onions, tomatoes and black olives
- In a 9x11 pan, layer bean dip, guacamole, sour cream mixture and chopped vegetables in order.
- Bake at 350°F for 20 minutes.
- Sprinkle cheese on top.
- Bake for 3 more minutes.
