Tex Mex Dip
By: Import User
Updated: December 31, 2008
Air Date: 12/29/2008
20 to 25 servings
2 (9-ounce) cans bean dip
3 ripe avocados, mashed (about 1-1/2 cups)
1/2 cup mayonnaise
1 tablespoon lemon juice
1 (16-ounce) container sour cream
1 (1.25-ounce) package taco seasoning mix
1-1/2 cups (6 ounces) shredded Cheddar cheese
4 scallions, finely chopped
1 medium-sized tomato, diced
SERVING TIP: Put this out with tortilla chips and stand back!
20 to 25 servings
2 (9-ounce) cans bean dip
3 ripe avocados, mashed (about 1-1/2 cups)
1/2 cup mayonnaise
1 tablespoon lemon juice
1 (16-ounce) container sour cream
1 (1.25-ounce) package taco seasoning mix
1-1/2 cups (6 ounces) shredded Cheddar cheese
4 scallions, finely chopped
1 medium-sized tomato, diced
- Spread bean dip on a large serving tray (about a 12-inch round).
- In a large bowl, combine avocados, mayonnaise, and lemon juice; spread over bean dip.
- In a separate bowl, combine sour cream and taco seasoning mix; spread over first two layers. Sprinkle with cheese then scallions then tomato. Cover loosely and refrigerate overnight to "marry" the flavors.
SERVING TIP: Put this out with tortilla chips and stand back!
