Tex-mex Dip Recipe #9045
This makes a huge amount
by Miss Annie
30 min | 30 min prep
15 Servings
- 3 medium ripe avocados
- 1 can refried beans or 2 cans jalapeno bean dip
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 cup picante sauce
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 package taco seasoning mix
- 1 bunch green onion, with tops,chopped (about 1 cup)
- 3 medium tomatoes, chopped
- 2 (3 1/2 ounce) cans ripe olives, chopped or 2 cans green chilies,chopped
- 1 cup shredded cheddar cheese
- To Assemble: Peel, pit and mash avocados in medium bowl with lemon juice, garlic powder, salt and pepper.
- Combine sour cream, mayonnaise and taco seasoning mix in bowl.
- Spread beans on a large shallow serving platter.
- Top with seasoned avocado mixture.
- Layer with picante sauce, then with sour cream mixture.
- Sprinkle with chopped onions, tomatoes and olives.
- Cover with shredded cheese.
- (I sometimes use a mixture of Monterey Jack and Cheddar).
- Served chilled or room temperature with your favorite tortilla chips.
- You may substitute 2 cans drained green chilies for the olives.
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5 stars