Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 cn 10 1/2 oz. jalapeno
-bean dip*
8 oz Sour cream
1/2 c Mayonnaise
1/2 pk Taco seasoning mix
4 tb Lemon juice
1 ts Salt
1/2 ts Pepper
1 bn Chopped green onions
1 lb Ripe avacadoes
Shredded cheddar cheese

Spread bean dip in a 9x13" pan or two 8x8" pans (one can in each).
In a medium bowl, blend the sour cream, mayonnaise, and taco
seasoning mix. Pour oven bean dip and spread evenly. Peel and seed
the avocadoes; place in a large bowl and mash, getting the lumps out
as much as possible. Add the lemon juice, salt and pepper. Pour
over the sour cream mixture and spread evenly. Spread the chopped
green onion over all. Top with shredded cheddar cheese. Serve
chilled with tortilla chips. * = They now seem to make these in 9 oz.
If desired, use 3 - 9 oz. cans. Can usually be found in the potato
chip aisle in the supermarket. Note: If you are an olive lover, you
can add some chopped or sliced drained black olives after the onions
and before the cheese. From: Debbie Carlson (adjusted from original
recipe to my tastes) - Cooking

Submitted By DEBBIE CARLSON On 06-19-95

Browse by categories