Difference between revisions of "Tex-Mex Dip I"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
||
| Line 25: | Line 25: | ||
# Chill and serve with large tortilla chips. | # Chill and serve with large tortilla chips. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Dip Recipes]] | [[Category:Dip Recipes]] | ||
[[Category:Tex-Mex Snacks]] | [[Category:Tex-Mex Snacks]] | ||
Revision as of 13:38, 31 March 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Love Estate in Sachse, Texas in 1984.
- Contributed by Catsrecipes Y-Group
Ingredients
- 10½ ounce can jalapeno bean dip
- 3 ripe avocados
- 2 tablespoons lemon juice
- ½ teaspoon salt
- ¼ teaspoon pepper
- 8 ounce container sour cream
- ½ cup mayonnaise
- 1 package taco seasoning mix
- 1 large bunch green onions chopped
- 3 medium tomatoes seeded and chopped
- 7 ounce can black olives chopped
- 1 package shredded cheddar cheese
Directions
- Spread bean dip on large platter.
- Combine avocados, lemon juice, salt and pepper then spread on top of bean dip.
- Combine sour cream, mayonnaise and taco seasoning mix then spread over avocado mix.
- Sprinkle onions, tomatoes and olives over top.
- Cover completely with cheese.
- Chill and serve with large tortilla chips.
