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Tex-Mex Dip
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Source: Tina Viviano
3 medium | ripe avocados, chopped |
2 tablespoons | lemon juice |
½ teaspoon | salt |
¼ teaspoon | pepper |
1 cup | dairy sour cream |
½ cup | mayonnaise |
1 package | taco seasoning mix, (El Paso) |
2 cans (10½ ounces) | bean dip, (El Paso) |
1 large bunch | green onions, chopped |
3 medium | tomatoes, cored and coarsely chopped |
2 cans (3½ ounces) | pitted ripe olive, drained, chopped |
1 package (8 ounces) | sharp cheddar cheese, shredded |
large round | tortilla chips, (Tostatos) |
Peel, pit, and mash avocadoes in medium-size bowl with lemon juice, salt, pepper. Comine sour cream, mayonnaise, and taco seasoning mix in bowl.
To assemble: Spread bean dip on a large shallow platter. Top with seasoned avocado, layer with sour cream and taco mix. Sprinkle with onions, tomatoes, olives. Cover with cheddar cheese, serve chilled or at room temperature with chips.
We've all eaten and enjoyed this. This version comes from Tina, in Mom's handwriting.
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