Tex-Mex Dip
Yield
12 servingsPrep
15 minCook
?Ready
15 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| 3 | each |
avocados
medium size |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | cup |
sour cream
|
|
| ½ | cup |
mayonnaise
|
|
| 1 | each |
taco seasoning mix
|
*
|
| 21 | ounces |
bean dip
plain or jalepeno |
* |
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 3 | each |
tomatoes
seeded and chopped |
|
| 7 | ounces |
olives
chopped |
|
| 8 | ounces |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
tortilla chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 3 | each |
avocados
medium size |
|
| 1.3 | ml |
black pepper
|
|
| 237 | ml |
sour cream
|
|
| 118 | ml |
mayonnaise
|
|
| 1 | each |
taco seasoning mix
|
*
|
| 606.9 | ml/g |
bean dip
plain or jalepeno |
* |
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 3 | each |
tomatoes
seeded and chopped |
|
| 202.3 | ml/g |
olives
chopped |
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
grated |
|
| 1 | x |
tortilla chips
|
*
|
Directions
Peel, pit and mash avocadoes in medium bowl.
Add lemon juice, salt and pepper.
In separate bowl, combine sour cream, mayonnaise, and taco seasoning.
To assemble, spread bean dip on a large, shallow platter.
Top with avocado mixture.
Put on sour cream and taco mixture.
Sprinkle with chopped onions, tomatoes, and olives.
Cover with shredded cheese.
