Seven-layer bean dip
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Jalapeno bean dip |
| 3 | Ripe avacados | |
| ½ | teaspoon | Garlic salt |
| 2 | tablespoons | Lemon juice |
| ¼ | teaspoon | Pepper |
| 1 | can | Chopped green chiles |
| 2 | cups | Sour cream |
| 1 | pack | Taco seasoning mix |
| 5 | ounces | Ripe olives; chopped |
| 1 | cup | Chopped green onions |
| 2 | mediums | Tomatoes; chopped |
| 1 | pack | Longhorn cheddar cheese; grated |
| Chopped jalapenos | ||
Directions
Spread bean dip over large platter. Mash together the avacados, garlic salt, lemon juice, pepper & green chiles. Spread over bean dip. Mix sour cream & taco seasoning mix together. Spread over avacado mixture. Add last 4 ingredients one at a time in layers over the top. Use as many chopped jalapenos as you like. Serve with chips or tostados.
NANCY SAGELY
LONOKE, AR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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