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    Mexican eight-layer dip


    Source of Recipe


    Aunt Saunny

    2 to 3 cups shredded lettuce
    1 9-ounce can bean dip
    1/4 cup picante or taco sauce
    1 6-ounce container frozen avocado dip, thawed
    1 8-ounce carton dairy sour cream
    1 cup shredded cheddar or taco cheese
    1/4 cup sliced green onions (2)
    2 tablespoons sliced pitted ripe olives
    2/3 cup chopped, seeded tomato (1 medium)
    16 cups tortilla chips or crackers

    1. Arrange lettuce on a serving platter. Combine bean dip and picante
    sauce; spread over lettuce, making a layer 1/4 inch thick. Next layer
    avocado dip and sour cream. Top with cheese, green onions, and
    olives. Cover and chill for 4 to 24 hours. Before serving, sprinkle
    with chopped tomato. Serve with chips or crackers.
 

 

 

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