Layered Taco Dip

• 1 (10 1/2 oz.) bean dip
• 1 pkg. taco seasoning mix
• 1 c. mayo
• 1 c. sour cream
• 1/2 c. grated cheese
• 1 chopped tomato
• 1 small can black olives
• 1 onion
• 9 qt. water
• 2 c. lime
• 1 c. vinegar
• 1 1/2 oz. red food coloring
• 1 Tbsp. alum
• water to cover pickles
• 3 c. vinegar
• 8 c. water
• 15 c. sugar
• 12 cinnamon sticks
• 4 (7 oz.) bags cinnamon red hots

1. Pour this hot over pickle rings in the large crock-pot and let stand overnight.
2. Do this for 3 days, reheating solution each day. On the fourth day, pack in hot sterilized jars.
3. Cover with hot syrup.
4. Makes 10 pints.

bean dip, taco seasoning mix, mayo, sour cream, grated cheese, tomato, black olives, onion, water, lime, vinegar, red food coloring, alum, water, vinegar, water, sugar, cinnamon, cinnamon red hots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=628810 (may not work)