Tex-Mex Dip

Name: Tex-Mex Dip
Ingredients: 3 medium size avocados; 3 Tbsp. lemon juice; 1/2 tsp. salt; 1/4 tsp. pepper; 1 c. sour cream; 1/2 c. mayonnaise; 1 pkg. (1 oz.) taco seasoning mix; 2 cans (10 1/2 oz. each) plain or jalapeno bean dip; 3 medium tomatoes, seeded and coarsely chopped; 6 oz. black olives, chopped; 1/2 to 3/4 c. scallions, chopped; 4 oz. shredded Cheddar; 4 oz. shredded Monterey Jack

13 ingredients

6 steps

Ingredients

3 medium size avocados
3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 pkg. (1 oz.) taco seasoning mix
2 cans (10 1/2 oz. each) plain or jalapeno bean dip
3 medium tomatoes, seeded and coarsely chopped
6 oz. black olives, chopped
1/2 to 3/4 c. scallions, chopped
4 oz. shredded Cheddar
4 oz. shredded Monterey Jack

Directions

1

Peel, pit and mash the avocados with lemon juice, salt and pepper; set aside.
2

Combine the sour cream, mayonnaise and taco seasoning.
3

For best effect, use a glass bowl with straight sides. To assemble:
4

spread the bean dip over the bottom of bowl.
5

Over that, layer the avocado mixture, over that the sour cream mixture. Sprinkle the tomato, black olives and scallions over the top and cover with shredded cheese.
6

Serve chilled or at room temperature with tortilla chips.