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| RECIPE FOR TACO DIP PLATTER |
Title: Taco Dip Platter
Serves: 20
Ingredients:
| 1.00 | ea | 30 oz can Refried beans | | 1.00 | cn | Frito-Lay Jalepeno bean dip | | 3.00 | ea | Ripe Avocadoes | | 2.00 | tb | Lemon Juice | | 0.50 | ts | Salt | | 0.25 | ts | Pepper | | 1.00 | c | Sour cream | | 1.00 | pk | Lawry's Taco seasoning | | 0.25 | c | Mayonnaise | | 2.00 | c | Chopped Lettuce | | 2.00 | c | Chopped Tomatoes | | 0.50 | c | Diced Onion | | 1.00 | c | Sliced Black Olives | | 1.00 | ea | Small can diced Ortega | | | chilles | | 2.00 | c | Grated Cheddar cheese |
Instructions:
1.
Spread 1 can Refried Beans on round cake plate; then spread 1 can Jalepeno Bean Dip on top.
2.
Next, mash Avocadoes with lemon juice, salt & pepper.
Spread diced chilles and mashed Avocadoes on top.
Refrigerate for at least 1 hour.
3.
Make mixture of Sour Cream, Taco seasoning, Mayonnaise.
Spread on top.
4.
Add on to top in order; Lettuce, Tomato, Onion, Grated Cheese and Sliced Olives.
Refrigerate until ready to eat.
Serve with chips!
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