an serve this hot or cold. I normally use Scoops, since
Combine sour cream and ranch dip.
Spread refried beans in the bottom of a glass pie pan.
Spread ranch dip over top of refried beans.
Top with the other ingredients: cheese, olives, onions, tomato.
Serve with tortilla chips.
Put lettuce around sides of bowl for garnish.
Cold ground beef may be used for main dish.
May be left out for hours.
To assemble:
Spread bean dip on large, shallow platter.
Top with avocado mixture (mashed avocados, lemon juice, salt and pepper, mixed).
Top with sour cream, mixed with taco seasoning mix.
Sprinkle with chopped onions, tomatoes and olives.
Cover with shredded cheese.
Serve cold or room temperature with tortilla chips.
Use 12-inch circle dish.
Spread bean dip.
Mix sour cream with 1/2 taco seasoning; taste, can add more.
Spread over bean dip.
Drain just a little of the salsa and spread over sour cream mixture.
Sprinkle cheese over top and garnish with green onion.
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.
Microwave Velveeta until smooth.
Add the browned drained beef.
Add tomatoes, drained.
Keep warm and serve as dip with corn chips.
Layer in a pie plate or platter the avocados sprinkled with garlic powder, salt and lemon juice.
Spread with sour cream.
Put chili dip on top of sour cream, then layer chopped green onions (stems too) and tomato, then chopped black olives (these could go on top of cheese), then grated Monterey Jack and sharp Cheddar. Keep in refrigerator until serving.
Serve with nacho or tortilla chips.
Put altogether in Crock-Pot.
It will never fail and it is a great dip.
Mix taco seasoning with sour cream.
Chop onion, tomatoes and olives.
In 3-quart casserole, layer bean dip, avocado dip, sour cream, onions, tomatoes, cheese and olives.
Mix the mayonnaise, sour cream and taco seasoning.
On a 16-ounce platter, layer the bean dip for first layer, avocado dip for second layer and sour cream mixture for third layer.
Cover with remaining ingredients.
Serve chilled or at room temperature with corn chips.
Combine dip and seasoning mix, spread thin layer on a platter (10-inch or larger).
Then spread avocado dip (optional, room temperature to spread).
Then mix sour cream and mayonnaise; spread over dip. Then spread mixed shredded cheese over dip.
Top with onions, tomatoes and olives.
Serve with 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 in 9 x
13-inch pan bean dip, avocados mixed with garlic and Tabasco, sour cream, mayonnaise and taco seasoning (mixed), then
top
with
remaining
ingredients.
Serve with chips.
Spread bean dip in a 9x13 inch dish.
Mash avocados with lemon juice in bowl.
Stir taco seasoning into sour cream in a small bowl.
Layer avocado mixture and sour cream mixture over bean dip.
Top with cheese and tomatoes.
Sprinkle with green onions and olives.
Chill for several hours before serving.
Mash avocados; add lemon juice and mix with bean dip.
Spread into bottom of 9 x 13-inch loaf pan.
Mix sour cream, mayonnaise and taco mix together and spread over bean dip mixture.
Dice tomatoes and olives and sprinkle along with cheese on top.
Spread cream cheese on bottom of pan.
Spoon salsa on next, top with shredded Mexican cheese.
Place in preheated 350 - 375 oven until cheese melts and bubbles, 10 - 15 minutes.
Serve with corn chips scoops.
Spread cream cheese in the bottom of a glass pie plate.
Layer in order:
chili with beans, Mexican green chilies, Monterey Jack cheese, ripe olives and spring onions.
Heat in microwave oven until the cheese melts.
Serve with tortilla chips.
Spread the bean dip on a platter.
Next layer the sour cream on top of the bean dip.
Sprinkle the chilies, tomatoes and olives over the sour cream.
Top with the Cheddar cheese.
Serve with chips.
Grease a 2-quart casserole dish. Spread refried beans over bottom of dish. Mix taco seasoning and sour cream in a separate bowl and blend entirely. Spoon sour cream mixture over refried beans. Pour jar of salsa over mixture and top with Mexican shredded cheese. Bake at 325\u00b0 for 30 minutes. Serve with tortilla chips. This is a great appetizer!