Mexican Dip
- 2 cans (10.5 oz.) chili beans, partially drained
- 3 medium avocados, peeled and mashed (optional)
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 c. sour cream
- 1/2 c. mayonnaise or salad dressing
- 1 pkg. taco seasoning
- 3 medium tomatoes
- 2 cans pitted black olives
- 1 c. chopped onion
- 2 c. shredded Cheddar cheese
- tortilla chips
- Prepare all ingredients and layer on a large platter in the order listed. Blend chili beans in blender; add more juice if needed. Mix avocados, lemon juice, salt and pepper. Mix sour cream, mayonnaise and taco seasoning mix. Layer the next 4 ingredients. Serve with tortilla chips tucked under the edge of the mixture on the plate. To eat, just dip chips and enjoy!
chili beans, avocados, lemon juice, salt, pepper, sour cream, mayonnaise, taco seasoning, tomatoes, black olives, onion, cheddar cheese, tortilla chips
Taken from www.cookbooks.com/Recipe-Details.aspx?id=4228 (may not work)