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LOCATION: Recipes >> Dips >> Tex Mex Dip 02

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Tex-Mex Dip

3 medium-size ripe avocados
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

1 C. dairy sour cream
1/2 C. mayonnaise or salad dressing
1 pkg. (1/4 to 1 1/8 oz. taco seasoning mix (dry)
2 cans (10 1/2 oz. each) plain or jalapeno-flavored bean dip
1 large bunch green onions with tops, chopped (1 Cup)
3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 C.)
2 cans (3 1/2 oz. ea.) pitted ripe olives, drained, coarsely chopped
1 pkg. (8 oz.) sharp Cheddar cheese, shredded
Large round tortilla chips

Peel, pit and mash avocados in a medium bowl with lemon juice, salt
and pepper. Combine sour cream, mayo and taco seasoning in a
separate bowl.

Spread bean dip on a large shallow serving platter. Top with
guacamole. Layer on sour cream mixture. Sprinkle with onions,
tomatoes and olives. Cover this with shredded cheese. Garnish
with a dollop of sour cream. Chill for about 2 hours or until
slightly firm. Serve chilled with tortilla chips.

Notes: I use a large oval china platter (like for a roast - about
15 inches in length). I pretty much double the ingredients to make
the presentation nice and generous. If I'm in a hurry, I buy
ready-made guacamole instead of making my own (in this mix, it's
hard to tell). I use refried beans instead of bean dip sometimes
(takes about 1 1/2 cans). I use chopped green stuffed olives
instead of ripe olives, because we like them better. Don't assume
more than the proper proportion of sour cream/mayo mixture is
better...that layer will get too soft and the platter will get

Serves 10-15 people.


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