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From "To Market, To Market...A Collection of Kentucky Recipes," published in cooperation with your Daily Inbox Newsletter.

INGREDIENTS:

  • 2 cans (10-1/2 ounces each) jalapeño bean dip
  • 3 medium avocados, ripe
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 package (1-1/4 ounces) taco seasoning mix
  • 1 bunch green onions with tops, chopped
  • 3 medium tomatoes, peeled and chopped
  • 2 cans (3-1/2 ounces each) pitted ripe olives, chopped
  • 8 ounces Cheddar cheese, shredded

TO PREPARE:

1.  Spread bean dip in large shallow serving dish.
2.  Mash avocadoes with lemon juice, salt, and pepper.  Spread over bean dip.
3.  Mix sour cream, mayonnaise, and taco seasoning.  Spread over avocado layer.
4.  Sprinkle with onions, tomatoes, and olives.
5.  Cover with shredded cheese and refrigerate.
6.  Serve chilled with round tortilla chips.


SERVES:  
12 - 16

<<Yesterday's Recipe: Blue Ribbon Pound Cake

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