Recipe: Layered Taco Dip
Yield: 10 Servings
1 cn (15-oz) refried beans 3 Ripe avocados 2 tb Lemon juice
1/4 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
1 ct (8-oz) sour cream 2 tb Mayonnaise 1 pk (1.25-oz) taco seasoning mix 2 Tomatoes; chopped 1 Bunch green onions (tops and -- bottoms); chopped 1 pk (8-oz) Cheddar cheese; -- grated 1 cn (4.25-oz) chopped black -- olives; drained Picante sauce (optional) Jalapeno peppers (optional) Tortilla chips
Spread refried beans on the bottom of a 9x13 pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.) ln another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over tomato layer, if desired, and jalapeNo peppers may be added to the top.
NANCY COUCH LEE (MRS. JAMES JR.)
KENAN KEYES (MRS. GRIFF)
ALTA JEAN GOOD
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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