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.
ouscous and add the next 5 ingredients, stirring to mix well
Layer ingredients as listed in the recipe.
Use with baked tostadas.
Serves 2.
Has 250 calories and 5 fat grams.
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.
eady to serve.
This dip goes a lot further than
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.
Mix sour cream, mayonnaise and taco seasoning.
In square pan, layer items, starting with bean dip.
Chill, then serve.
Best used with Tostitos.
Measures are approximate; may add or decrease according to your taste.
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.
Place refried beans into a bowl and mash until smooth. Scoop avocado out of the peels and mash with refried beans until thoroughly combined. Spread the bean mixture over a large platter in an even layer.
Mix sour cream, mayonnaise, and taco seasoning in a bowl; spread in a layer over the bean mixture. Sprinkle tomatoes and green onions as a single layer, then top with a layer of bean sprouts. Sprinkle Cheddar cheese over the top.
side.
Shooter glasses work best to layer the dips. Begin layering
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.
Spread beans on a 10-inch serving platter.
Blend sour cream and salad dressing mix; spread over beans.
Layer remaining ingredients.
Serve with tortilla chips.
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.
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.
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.
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.
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!