s follows.
Bottom layer: Bean Dip.
Second layer: Avocado mixture.
Third
Spread each layer, one on top of the next, on a large serving plate or glass pan.
1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.
Spread bean dip in shallow 2-quart dish.
Arrange avocado over bean dip, sprinkle with lemon juice and garlic salt In a small bowl combine sour cream and taco mix; spread over avocado.
Top with a layer of tomatoes and black olives.
Spread with cheese dip and sprinkle with green onions.
Serve with Tostitos brand tortilla chips.
Yields 6 cups.
In 8 x 13-inch glass pan, spread bean dip on bottom.
Next, mix taco seasoning, sour cream and mayo; spread over bean dip. Next, spoon guacamole over sour cream layer.
Next, layer onion, tomato and cheese.
Place olives on top of cheese.
Last, pour salsa over top.
Layer ingredients in order in a 12 x 7-inch or 2-quart oblong Corning or Pyrex pan.
Layer bean dip in bottom of 9 x 13-inch pan.
Mix avocados with lemon juice; spread over bean dip.
Mix salt, pepper, sour cream, mayonnaise and taco seasoning and spread over avocado mixture. Sprinkle olives, onions and tomato over sour cream mixture and top with Cheddar cheese.
Use at room temperature.
Do not thaw.
Spread the 2 cans of bean dip in casserole dish; spread avocado
dip over bean dip. Mix sour cream, salad dressing and taco seasoning.
Spread over avocado dip.
Spread grated cheese over sour cream mixture; sprinkle chopped green onions, tomatoes and ripe olives on top.
Mix mayonnaise, sour cream and taco seasoning; set aside. Layer in the following order: bean dip, avocado dip, mayonnaise mixture, green onions, Cheddar cheese, Monterey Jack cheese and olives.
Smooth the bean dip over bottom of dish.
Mix the avocados with the mayonnaise.
Combine the sour cream with the taco seasoning.
Spread over the avocado mixture.
Season second layer with garlic salt, chili powder, pepper and Tabasco sauce to taste. Sprinkle with the olives and tomatoes and top with the cheese. Use a 9 x 13-inch dish.
Refrigerate overnight, covered with plastic wrap. This will meld flavors.
Serve with big Fritos chips.
Layer bean dip in oblong casserole.
Combine avocado and lemon juice.
Layer on bean dip.
Mix sour cream, mayonnaise, salt, pepper and taco seasoning together.
Layer on avocados.
Layer chopped onions on sour cream mixture.
Layer tomatoes on onions. Layer cheese on tomatoes.
Layer black olives on cheese.
Serve with chips.
Layer in a casserole (shallow dish) in order given.
Serve with chips and salsa.
In large 11 x 13-inch casserole dish, layer bean dip; set aside.
Combine avocados, lemon juice, salt and pepper.
Mix well and spread over bean dip; set aside.
Combine salsa dressing, sour cream and taco seasoning.
Mix well and spread over avocado mixture, then layer chopped green onion, diced tomatoes, Cheddar cheese and black olives.
Serve with toasted corn chips.
Layer bean dip in pie plate. Pour jar of picante sauce on top. smooth sour cream on top and add cheese, jal., and olives.
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
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 the bean dip in a shallow 9 x 13-inch dish.
Mix the sour cream and seasoning together.
Spread on top of bean dip. Layer lettuce, then chopped onion, green pepper, tomatoes and cheese.
Serve with Doritos.
Spread bean dip in shallow, 2-quart pan or dish.
Arrange avocado over bean dip.
Sprinkle with lemon juice and garlic salt in a small bowl.
Combine sour cream and taco mix; spread over avocado.
Top with a layer of tomatoes and black olives.
Sprinkle with cheese and onions.
Serve with unsalted chips.
Yields 6 cups.
Layer ingredients as indicated above in a 10 inch pie pan.
Mix ingredients for Layer 3 together and spread on top of layer 2.
Serve with any corn chips or the chip of your choice.
All instructions are above with ingredients.
cookie sheet.
Spread bean dip evenly over the bottom of
On large platter, spread bean dip; then spread guacamole dip over bean dip. Mix sour cream, mayonnaise and taco seasoning together; add as third layer. Add remaining ingredients in order given. Serve with tortilla chips. Serves 20-25.