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.
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