Joan's Famous Tex-Mex Dip
Tamara Wexler
This great 7-layer dip was demanded yearly at our famous Winter-Solstice party since 1975!
ingredients
- 3 med. ripe avocados
- 2 Tbsp. lemon juice
- 1/2 tsp. onion salt
- 1/4 tsp. pepper
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 pdg. Lawry’s Taco Seasoning mix
- 2 cans jalapeno bean dip
- 1 cup chopped green onions
- 2 med-lg chopped tomatoes (about 1 3/4 cups)
- 2 3 1/2-oz. cans chopped black olives
- 1 8-oz. pkg. shredded sharp cheddar cheese
- 2 bags large round tortilla chips
directions
- 1
Mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix.
- 2
Spread bean dip evenly on large shallow serving platter. Top with avocado mixture and spread sour crea and taco mixture over top. Sprinkle with chopped onions, tomatoes and olives. Top it all with the shredded cheese. Serve at room temperature with large tortilla chips.
notes
This is best made a day in advance and refrigerated until about an hour before serving.
Source: Joan Taylor
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