In 9
x
13-inch
pan or glass dish, layer dip starting with refried beans
and
finishing
with
sliced black olives. Refrigerate until ready to use.
Serve with Doritos chips.
First Layer:
Combine refried beans, bean dip, 1/4 teaspoon garlic salt, chili powder and minced onion.
Mix well.
In serving dish, layer the following ingredients in order: bean dip, guacamole, sour cream, tomatoes, olives, cheese and green onion and chill.
Serve with Fritos corn chips scoops.
In serving dish, layer the ingredients in the following order: bean dip, guacamole, sour cream, chopped tomatoes, chopped black olives, shredded Cheddar cheese and chopped green onion.
Chill and serve with corn chips (Fritos Scoops are good).
In serving dish, layer in order given.
Chill and serve with Fritos corn chips.
Spread bean dip evenly on a 12-inch round tray.
Mix avocados and lemon juice and spread over bean dip.
Blend sour cream, salad dressing and taco seasoning and spread over avocados.
Sprinkle tomatoes and green onions over sour cream mixture.
Top with Cheddar cheese and garnish with sliced black olives.
Serve with tortilla chips or corn chips.
Layer the ingredients on a serving dish.
Chill and serve with nachos.
Add 2 layers of the refried beans, avocado dip, sour cream and salsa over the chips (in order).
Top with shredded sharp cheese.
In serving dish, layer the ingredients.
Chill and serve with Fritos scoops corn chips.
In serving dish, layer the ingredients in order.
Chill and serve with corn chips.
Chop the tomato, black olives and green onions.
Shred the cheese, then layer each ingredient in a serving dish.
Serve with Fritos Scoops 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.
Set oven to 450 degrees F.
Butter a 2 qt casserole dish.
Layer each ingredient in order given starting with the uncooked rice on the bottom of casserole dish, ending up with the bacon on top (save the cheese for the last 10 minutes of baking).
Cover, bake for 1 hour; uncover and continue cooking for 20-25 minutes longer.
Top with shredded cheddar cheese the last 5 minutes of baking.
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.
Beat cream cheese and powdered taco dip and spread on cookie sheet.
Top with salsa sauce.
Sprinkle with layer of shredded lettuce.
Top with tomatoes.
Sprinkle with shredded cheese. Serve with tortilla chips.
In a bundt pan, spray with Pam, then layer olives, cheddar cheese, onion, tomatoes.
Mix together mayo, cream cheese, and taco sauce.
This is your next layer.
Then mix avocados and lemon juice, spread on next (easy to spread with fork).
Then your last layer of bean dip, also spread with fork.
Cover with foil and refrigerate 8 hrs.
Sit bottom on pan in hot water for a few minutes then dump into platter.
Layer ingredients as listed in the recipe.
Use with baked tostadas.
Serves 2.
Has 250 calories and 5 fat grams.
Layer dip on small tray or platter, starting with bean dip and ending with cheese on top.
alt with 1 tablespoon five-spice seasoning. Place five spice salt in
On 12 to 14-inch serving platter, spread refried beans in thin layer.
Carefully spread avocado dip over beans.
Mix sour cream and taco seasoning together; spread over avocado dip.
Top with remaining ingredients; cover and refrigerate.
Serve with corn or tortilla chips.
Makes 12 to 15 servings.