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Tex-Mex 7-layer Dip




Source of Recipe


Joanne


List of Ingredients




2 cans (10-1/2 ounces each) jalapeno bean dip, slightly
warmed
3 medium avocados, ripe, mashed with lemon juice below
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper--use some cayenne if you are very
adventurous
1 cup sour cream
1/2 cup mayonnaise
1 package (1-1/4 ounces) taco seasoning mix
1 bunch green onions with tops, cleaned and chopped
3 medium tomatoes, peeled and chopped
2 cans (3-1/2 ounces each) sliced ripe olives
8 ounces Cheddar cheese, shredded




Recipe




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

YIELD: 12 to 16 servings