21 oz Jalapeno bean dip (2 cans)
1 1/4 oz Pkg taco seasoning
7 oz Can pitted black olives;
- drained, chopped
1 c Sour cream
1 c Sharp Cheddar cheese; grated
1/2 c Mayonnaise
3 md Avocados; peeled, mashed
6 Green onions; up to 8,
- chopped
2 md Tomatoes; cored, chopped
2 tb Lemon juice
1/2 ts Salt
1/4 ts Pepper
Spread bean dip in a glass serving dish. Blend, in a food processor,
avocados, lemon juice, salt, and pepper until smooth--then spread
mixture on top of bean layer. Mix together sour cream, mayonnaise,
and taco seasoning and spread over avocado layer. Continue layering
with chopped onion, tomatoes, and black olives--top with cheese.
Serve at room temperature with crispy tortilla chips. Refrigerate to
store.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
