rispy. Serve with Avocado Dip.
Avocado Dip:.
Place the avocado, mayonnaise, cream cheese
Preheat oven to 400\u00b0F
Stir together oil and dry seasonings in a large bowl. Add potatoes and stir well to coat with mixture. Place on a large baking sheet and cook for 40 to 50 minutes (golden brown and tender when poked with fork), stirring occasionally.
Stir together all the dip ingredients in medium bowl.
Serve warm potatoes and avocado dip together.
Cream avocado dip, cream cheese and sour cream.
Spread in center of large plate.
Top with rest of ingredients.
Surround with nacho chips.
Layer avocado dip, mushrooms, onions, tomatoes, bacon, Cheddar cheese and olives.
Use Tostitos for dipping.
Layer the bean dip, avocado dip, sour cream mix, tomatoes or salsa, black olives and shredded Cheese.
Serve with tortilla chips.
Preheat the oven to 350\u00b0F. Heat the taco shells for 3-4 mins.
To make the avocado dip, mash the avocado, lemon juice, sugar and paprika together and season.
Fill the taco shells with the lettuce, onions, tomatoes and turkey and serve with the avocado dip.
To make the chili tuna dip, combine all ingredients in a serving bowl. Season to taste.
To make the chunky cashew dip, combine all ingredients in a food processor with reserved pepper oil. Pulse until well chopped. Transfer to a serving bowl and season to taste.
To make the mint hummus, stir all ingredients together in a serving bowl. Season to taste.
Arrange dips on a serving platter along with flatbread and vegetables. Serve.
Mash 1 avocado with lemon juice and mix with avocado dip.
Mix sour cream, mayonnaise and taco mix in a separate bowl.
Mix bean dip, beans, garlic and Tabasco.
Spread in a clear glass dish.
Top with avocado mixture; spread sour cream mixture evenly over avocado mixture.
Sprinkle sour cream with green onions.
Spread tomatoes over top.
Then layer on the olives.
Cover with Cheddar cheese. Refrigerate.
Serve with tortilla chips.
Find a platter.
Smear beans all over platter.
Then take the avocado dip and smear that all over beans.
Take sour cream and taco seasoning and mix together until it tastes spicy, then put that on top of the avocado dip.
Take the chopped onion and spread them on top of the sour cream.
Take the chopped tomato and put them on the onion.
Take shredded cheese and put all over top so you cannot see dip.
Take sliced olives and place over dip and get some chips and dig in.
Add salsa, if desired.
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans.
Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip.
Sprinkle on chopped chilies and olives.
Then spread on picante sauce.
Sprinkle on chopped tomatoes, green onions, and shredded cheese.
Place in refrigerator for at least two hours to sit.
Serve with favorite chips.
In the bottom of a serving dish spread the bean dip, set aside. Mix together the avocado dip, lemon juice and picante sauce and spread over the bean dip. Mix together the mayonnaise and sour cream, spread this over the avocado mixture. Then sprinkle with the seasoning. Top with tomatoes, onions and cheese.
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.
Mix 1/2 jar salsa and beans together.
Spread in bottom of 9 x 13-inch pan.
Mix avocado dip together and spread over beans. Grate cheeses; mix together and sprinkle over avocado dip.
Chop onions and sprinkle over cheeses; chop tomatoes fine and put on top of onions.
Spread bean dip in a 9 x 13-inch dish.
Spread avocado dip over bean dip.
Make a mix with mayonnaise, sour cream and taco seasoning.
Spread over avocado dip.
Top with vegetables and serve with tortilla chips.
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.
Use a round flat dish or large pie plate.
Spread layer of bean dip, then top with avocado dip.
Mix the taco seasoning mix with sour cream and mayonnaise; spread on top of avocado dip.
Top with chopped tomatoes, onions, olives and Cheddar cheese.
I save a little Cheddar cheese and add it as a topping, just for looks. This can be made a day ahead and refrigerated or refrigerate for a couple of hours and serve with Tostitos, Fritos, tortilla chips or tacos.
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.
Combine sour cream and taco seasoning together in a small bowl. Spread bean dip on the bottom of a 10-inch fairly deep dish or pizza pan. Spread the thawed avocado dip on top of the bean dip and spread the sour cream mixture on top of the avocado. Sprinkle chopped onions on top of the sour cream, then diced tomatoes. Cover with chopped olives and grated cheese. Serve with your favorite chips.
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.
Layer beans in a 9 x 13-inch or smaller glass pan.
Spread avocado dip on top of beans.
Mix sour cream and taco seasoning mix together and spread mixture on top of avocado dip.
Layer olives on top of sour cream and top off with cheese.
Serve with tortilla chips.