Five-Layer Mexican Dip
RJ DeFreece
ingredients
- 2 (9 oz.) cans bean dip
- 3 avocados, peeled
- 1 tbs. lemon juice
- 2 cups sour cream
- 1 envelope taco seasoning
- 1 cup shredded sharp Cheddar cheese
- 2 tomatoes, chopped
- 1/2 cup green onions, chopped
- 1 (2 oz.) can black olives, drained
- Chips
directions
Spread bean dip in 9x13 inch pan. Mash avocados with lemon juice. Combine sour cream with tack seasoning. Layer avocado mixture and sour cream mixture over bean dip. Top with cheese and tomatoes. Sprinkle with green onions and olives. Serve with chips. May substitute prepared guacamole for fresh avocados.
Source: Susan DeFreece
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