To make first layer, combine first 5 ingredients; mix well.
To make second layer, combine cream cheese and picante.
To make third layer, combine avocados, pepper, lemon juice and garlic salt to taste (1/4 teaspoon+).
To make fourth layer, combine Cheddar and Jack cheeses by tossing together.
To make the final layer, mix black olives and tomato.
Spread bean dip on 12-inch round dish.
Mix avocado and lemon juice; spread over bean dip.
Blend sour cream, Miracle Whip and taco seasoning.
Sprinkle tomatoes and onions on top.
Sprinkle cheese on top of that.
Garnish with olives.
Serve with tortilla or corn chips.
Layer dip (leave 1/2-inch around).
Spread refried beans on plate, then spread avocado dip.
Spread out salsa; sprinkle on cheese, tomatoes, onions and then olives.
Serve chilled with tortilla chips.
Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
Layer 2: spread guacamole.
Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
Layer 4: mix cheeses, then sprinkle half.
Layer 5: pour picante sauce (or salsa).
Layer 6: sprinkle green onions.
Layer 7: sprinkle remaining cheese across top.
Cover and place in refrigerator until ready to serve.
Combine cream cheese, garlic powder and sour cream.
Use as the first layers in a 9-inch pie plate or dish.
Combine avocado, lemon juice, tomato and green chilies for the second layer.
Sprinkle with bacon, green onion and olives.
Spread taco sauce over all; sprinkle with grated cheddar.
Refrigerate.
Serve with taco chips or corn chips.
In a small mixing bowl combine the sour cream and taco mix; mix well.
Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.
Mash together avocados, lemon juice, salt and pepper.
Then mix together sour cream, mayonnaise and taco mix.
On large plate, layer bean dip (spread out), avocado mix (spread out on top bean dip), sour cream, green onion, tomatoes, olives and cheese.
Serve with tortilla chips.
Layer ingredients as listed in the recipe.
Use with baked tostadas.
Serves 2.
Has 250 calories and 5 fat grams.
Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, and hot pepper sauce in a bowl until smoothly combined; spread mixture in an even layer over a large plate.
Spread salsa in a layer over the cream cheese mixture. Combine tomato, green pepper, and green onions in a bowl and spread the vegetables over the salsa. Cover the dip with Cheddar cheese.
Refrigerate until serving time; remove from refrigerator about 20 minutes before serving to allow cream cheese mixture to soften.
Mix the sour cream and taco mix together.
Layer each ingredient after another with the jalapeno bean dip at the bottom of a 9 x 13-inch baking pan.
Chill in refrigerator for 2 to 3 hours, then serve with tortilla chips.
In 9 x 13-inch dish, layer bean dip, then avocado dip.
Mix sour cream and taco seasoning mix; layer on top of avocados.
Chop tomatoes and layer top of sour cream mixture, then green onions. Layer olives top of onions.
Top with cheese.
Serve with chips.
eans.
Put on a layer of the chopped green chiles
On a 12 to 14-inch serving plate, spread bean dip to about 3/8-inch thickness.
Carefully spread avocado dip on bean dip to within 3/4-inch of edges.
Spoon sour cream on avocado dip to within 3/4-inch of previous edge.
Top with remaining ingredients arranged in concentric circles.
Cover; chill.
Serve with crackers or corn chips.
Makes 12 to 15 servings.
On about a 12 to 14-inch serving plate or platter, spread bean dip to about 3/8-inch thickness.
Carefully spread avocado dip on bean dip to within 3/4 inch of edges.
Spoon sour cream on avocado dip to within 3/4 inch of previous edge.
Continue layering Cheddar cheese, Brick cheese, onions, tomato and finish in the center with olives.
Cover and chill.
Layer a large casserole dish with ingredients in order, beginning with the chicken.
Cook at 350\u00b0 until thoroughly warm.
For the dressing, combine ketchup, mayonnaise and brandy. Season and add a pinch of sugar. Set aside.
Blanch leeks in boiling salted water for 2 mins. Drain and rinse under cold water.
In a glass serving bowl, layer leeks, sweet corn, ham, lettuce and mandarin oranges in layers of about 3/4 inch high, drizzling dressing between each layer. Top with eggs and sprinkle with parsley.
Layer ingredients in order in shallow dish.
Bean dip, avacado's, sprinkle with lemon juice and garlic salt.
Mix 3 T. sour cream, mayo, and taco seasoning together and layer on mixture.
Layer tomatoes, onions, olives and add cheese dip. Serve hot or cold.
Layer bean dip in dish.
Mix sour cream and taco seasoning together and layer that on bean dip.
Chop onions and tomatoes layer on sour cream mixture.
Sprinkle cheese over this and any optional ingredients you like.
Chill and serve with tortilla chips.
Mix refried beans with hot bean dip in a bowl; spread the bean mixture in an even layer over a pizza pan.
Mix avocados with salsa in a bowl; spread mixture over the bean mixture. Place dollops of sour cream over avocado layer and spread into an even layer; top with shredded Cheddar cheese. Sprinkle black olives, diced tomatoes, and green onions over the dip.
Chill at least 1 hour before serving.
Spread refried beans or bean dip in 9 x 13-inch pan or casserole dish, followed by the next layer, avocado dip.
Mix sour cream and mayonnaise and spread over beans and avocado mixture. Sprinkle on 1/2 of taco seasoning mix.
Mix chopped green onions and chopped tomatoes and spread over other layers.
Add to the mixture the sliced olives, followed with the shredded cheese; spread evenly over all layers along with the remaining taco seasoning mix.