We love to serve this dip at family get togethers. A double batch is a perfect side at a large family gathering and fits perfectly into my 13 x 18 cookie/jelly roll pan. I usually don't follow the recipe to determine the amount of toppings. I just sprinkle them on top until it looks pretty good. I also leave off the olives (I don't like them) and add extra green onions. I'm also posting a bean dip recipe so you can make your own.
Tex Mex Dip Recipe
2 cans (9 oz) bean dip
3 avocados; peeled
2 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (8 oz) sour cream
1/2 cup mayonnaise
2 tablespoon taco seasoning mix
2 cup cheddar cheese; shredded
1 cup olives; sliced
4 green onions with tops; sliced
1 large tomato; seeded, chopped
tortilla chips
1. Spread bean dip on a 12" serving plate.
2. In a small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip.
3. Combine sour cream, mayonnaise and taco seasoning; spread over the avocado layer. 4. Sprinkle with cheese, olives, onions, and tomato.
5. Serve with tortilla chips.
Yield: 8-10 servings
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