Tex-Mex Dip

Name: Tex-Mex Dip
Ingredients: 3 avocados; 2 Tbsp. lemon juice; salt and pepper to taste; 1 c. sour cream; 1/2 c. mayonnaise; 1 pkg. taco seasoning; 1 large bunch green onions, chopped; 8 oz. Cheddar cheese; 3 tomatoes, chopped; 1 can black olives, chopped; 2 cans jalapeno or plain bean dip; 1 large bag tortilla chips; 2 large tomatoes (2 c.), diced; 1/4 c. fresh basil, chopped and lightly packed or 2 Tbsp. dried basil; 2 large cloves garlic (1 minced and the other cut in 1/2); 1 Tbsp. olive oil; 2 Tbsp. freshly grated Parmesan cheese; 1/2 loaf Italian or French bread; salt and pepper to taste

19 ingredients

3 steps

Ingredients

3 avocados
2 Tbsp. lemon juice
salt and pepper to taste
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
1 large bunch green onions, chopped
8 oz. Cheddar cheese
3 tomatoes, chopped
1 can black olives, chopped
2 cans jalapeno or plain bean dip
1 large bag tortilla chips
2 large tomatoes (2 c.), diced
1/4 c. fresh basil, chopped and lightly packed or 2 Tbsp. dried basil
2 large cloves garlic (1 minced and the other cut in 1/2)
1 Tbsp. olive oil
2 Tbsp. freshly grated Parmesan cheese
1/2 loaf Italian or French bread
salt and pepper to taste

Directions

1

Combine tomatoes, basil, minced garlic, salt and pepper.
2

Let stand for 20 to 30 minutes or cover and refrigerate for up to 4 hours.
3

Slice bread in 1-inch slices and put on baking sheet. Broil until lightly browned on each side.