Tex Mex Dip
- 2 cans jalapeno bean dip
- 3 medium ripe avocados
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 (8 oz.) sour cream
- 1 pkg. taco seasoning
- 1 c. mayonnaise
- 1 large bunch green onions
- 1 large tomato
- 2 cans dark olives, sliced and pitted
- 1 (8 oz.) sharp Cheddar cheese
- Put jalapeno dip on a 10 x 12-inch platter.
- Mix avocados, lemon juice, 1/2 teaspoon salt and pepper; put it over the bean dip.
- Mix sour cream, taco seasoning and mayonnaise; put over avocado mixture.
- Cut up green onions, tops and all; put over sour cream mixture.
- Cut up tomato, chopped and drained; put on top of green onions.
- Drain sliced olives and layer over tomatoes.
- Top with shredded Cheddar cheese.
- Serve with tortilla chips.
- Serve as appetizer or with Spanish meal.
jalapeno bean, avocados, lemon juice, salt, pepper, sour cream, taco seasoning, mayonnaise, green onions, tomato, dark olives, cheddar cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=233975 (may not work)