s follows.
Bottom layer: Bean Dip.
Second layer: Avocado mixture.
Third
Mix mayo, sour cream and taco mix.
Layer all ingredients in a 9 x 9-inch pan (bean dip, mayo mix, green chilies, lettuce, Cheddar cheese and tomatoes).
Serve with tortilla chips.
For additional layer, you can use guacamole, but it cannot be saved.
In a 2-quart oblong casserole dish, spread the refried beans, jalapeno peppers and bean dip.
Sprinkle on the cheeses.
Mix sour cream and taco seasoning and smooth on top of cheeses.
Gently pour the picante sauce over all.
(Recipe can be made ahead of time up to this point.)
Layer avocados, onions, tomatoes and black olives on top of casserole.
Serve with spoon for dipping onto 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.
On a round pizza pan or large round plate, spread bean dip. Layer mashed avocados over the bean dip; sprinkle with lemon juice.
Mix sour cream, mayonnaise and taco seasoning mix, then spread over avocados.
Chop green onions and tomatoes for the fourth and fifth layers.
Spread olives on top.
Sprinkle with Cheddar cheese; garnish with sliced avocados.
All you need are chips to dip.
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.
Peel, pit and mash avocados with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in bowl. Spread bean dip on large shallow serving platter.
Top with avocado mixture.
Layer with sour cream mixture.
Sprinkle with chopped onion, tomatoes and olives.
Cover with Cheddar cheese. Serve chilled or at room temperature with tortilla chips.
Makes huge amount.
Mash avocados in a bowl with lemon juice, salt and pepper. In a small bowl, combine mayonnaise, sour cream and taco seasoning.
On a large flat plate, spread bean dip in a large circle.
Top with avocado mixture, then sour cream mixture. Follow this with onions, then tomatoes, followed by olives.
Cover all with grated cheese.
Chill until ready to serve with corn chips.
Combine sour cream and seasoning. Mix well. Spread bean dip on bottom of a 12 inch round glass serving bowl. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives.
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.
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.
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.
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.
Spread bean dip in pan.
Mix avocados and lemon juice.
Layer over bean dip.
Mix sour cream and mayonnaise with 1/2 package taco seasoning. Add to pan.
Add layer of cheese, chopped tomatoes, green onions 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.
Empty bean dip into a bowl.
In a separate bowl mash avocados, lemon juice and seasonings to taste.
Layer on the top of bean dip.
For 3rd layer, mix together sour cream, mayonnaise and taco seasoning.
Spread on top of avocados.
Add green onions, tomatoes, cheese and then black olives.
Serve with chips.
Spread bean dip on platter.
Mix sour cream and taco seasoning and layer on bean dip.
Chop tomatoes and place over avocados. Dice onions and layer on tomatoes.
Sprinkle cheese over onion. Garnish with chile.
In a 12-inch round deep dish (sides 1-inch), layer the ingredients.
Spread bean dip; spread guacamole on top.
Mix taco seasoning with sour cream and spread on guacamole.
Spread onion on next.
Spread chopped tomatoes next.
Then spread grated cheese and sliced olives.
Serve with large bag of plain tostada chips.