Title: Tex-Mex Dip
Categories: Appetizer
Yield: 12 Servings
| 2 | tb | Lemon juice |
| 3 | | Avocadoes, medium size |
| 1 | c | Sour cream |
| 1 | | Taco Seasoning Mix packet |
| 1 | c | Green onions; chopped |
| 7 | oz | Olives; chopped |
| | | Tortilla chips |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Mayonnaise |
| 21 | oz | Bean dip; plain or jalepeno |
| 3 | | Tomatoes; seeded and chopped |
| 8 | oz | Sharp cheddar cheese; grated |
Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and
pepper. In separate bowl, combine sour cream, mayonnaise, and taco
seasoning. To assemble, spread bean dip on a large, shallow platter. Top
with avocado mixture. Put on sour ccream and taco mixture. Sprinkle wit
chopped onions, tomatoes, and olives. Cover with shredded cheese.