Wednesday, February 1, 2017
Tex-Mex Dip Recipe
Tex-Mex Dip Recipe 2 cans (9 ounces each) bean dip 3 medium ripe avocados, peeled 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (8 ounces) sour cream 1/2 cup mayonnaise 1 envelope taco seasoning 2 cups (8 ounces) shredded cheddar cheese 1 cup sliced ripe olives 4 green onions with tops, sliced 1 large tomato, chopped and seeded Tortilla chips Spread bean dip on a 12-in. serving plate. In a small bowl, mash avocados with lemon juice, salt and pepper; spread over bean dip. Combine the sour cream, mayonnaise and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips. Yield: 8-10 servings.