 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
My sister shared this recipe with me years ago. It will serve quite a hungry bunch. But at my house, a few kids have been known to eat a whole plateful by themselves.—Katie Koziolek, Hartland, Minnesota Ingredients:
2 cans (9 ounces each) jalapeno bean dip |
2 cups mashed ripe avocado |
1 tablespoon lemon juice |
1/2 teaspoon seasoned salt |
1-1/2 cups (12 ounces) sour cream, divided |
1/2 cup miracle whip |
1 envelope taco seasoning |
1 cup sliced ripe olives |
1/4 cup chopped green onions |
raw vegetables for dipping (celery, green pepper, carrots, etc.) |
Directions:
1. Spread bean dip over the bottom of a 10-in. pie plate. Combine the avocado, lemon juice and seasoned salt; spread over the bean dip. Combine 1 cup sour cream, Miracle Whip and taco seasoning; spread over the avocado layer. Beat remaining sour cream; carefully spread on top. Sprinkle with cheese, tomato, olives and onions. Chill for 1 hour. Serve with vegetables. Yield: 10-12 servings.
|
|