When we lived in Osceola, Arkansas we attended the First Presbyterian Church and each Wednesday night we had a fellowship supper. Each family brought a dish to share and we enjoyed each others company and broke bread together. Sue Moody brought this one night and I just loved it. She graciously shared her recipe with me over 20 years ago and I still make it often!
TEX-MEX DIP
INGREDIENTS
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2 tablespoons lemon juice
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1⁄2 teaspoon salt
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3 medium avocados
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1⁄4 teaspoon pepper
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1 cup sour cream
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1⁄2 cup mayonnaise
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1 (1 1/4 ounce) packet taco seasoning mix
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21 ounces commercially prepared bean dip (plain or jalapeno)
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1 cup green onion, chopped
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3 tomatoes, seeded and chopped
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7 ounces olives, chopped
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8 ounces sharp cheddar cheese, grated
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tortilla chips
DIRECTIONS
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 cream and taco mixture.
Sprinkle wit chopped onions, tomatoes, and olives.
Cover with shredded cheese.
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