Tex-Mex Dip Aka Seven-Layer Dip |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Also called 7 Layer Dip. This recipe came from Family Circle Magazine sometime around the late 70's, it also said it appeared in the Ft. Worth Star-Telegram which I use to read faithfully. This has been my sons favorite dip for years. Ingredients:
3 medium ripe avocados |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (8 ounce) sour cream |
1/2 cup mayonnaise |
1 (1/4-1 1/8 ounce) package taco seasoning mix |
2 (10 1/2 ounce) cans bean dip |
1 bunch green onions with top, chopped (1 cup) |
3 medium tomatoes, cored, halved, seeded and coarsely chopped (2 cups) |
2 (3 1/2 ounce) cans pitted ripe olives, drained, coarsely chopped |
1 (8 ounce) package sharp cheddar cheese, shredded |
tortilla chips |
Directions:
1. Peel, pit and mash avocados in a medium-size bowl with lemon juice, salt and pepper.
2. Combine sour cream, mayonnaise, and taco seasoning mix in a bowl.
3. To assemble: Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture; layer with sour cream-taco mixture.
4. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese.
5. Serve chilled or at room temperature with round tortilla chips.
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