Mix bean dip and cream cheese in mixer.
Add taco sauce; spread on cookie sheet or plate.
Let set 1/2 to 1 hour until firm.
Spread layer of cream cheese on top of bean mixture. Sprinkle with remaining ingredients.
Spread bottom of dish (8 x 8-inch works well) with bean dip. Mix together Miracle Whip and sour cream; spread over dip. Sprinkle taco seasoning.
Next, add chopped green onions and drained black olives.
Sprinkle 8 ounce package shredded Cheddar cheese.
Top with chopped tomatoes.
Serve with dip size Fritos.
Mix together bean dip and sour cream.
Put in shallow baking dish.
Top with pizza cheese.
Bake until cheese is melted.
Serve with \"dipping\" Fritos.
Mix all together with an electric mixer. Place in a microwave dish that has a lid.
Microwave on High for 5 to 6 minutes until thoroughly heated.
Stir halfway through cooking time.
Serve with large Fritos chips.
Layer bottom of 1 1/2-quart dish with bean dip.
Mix sour cream, mayonnaise and taco mix.
Spread over bean dip.
Cover with grated cheese, then chopped tomatoes.
Onions are optional.
Serve with tortilla chips.
Mix together mayonnaise, sour cream and taco seasoning; set aside. IN a large 9 x 13-inch glass dish, layer the following in order: bean dip, avocado dip, taco seasoning mixture, onion, tomato, olives and sharp Cheddar cheese. Refrigerate until ready to serve.
Mix bean dip and salsa mix and put on bottom of dish.
Mix sour cream and taco seasoning mix together.
Put on top of dip and salsa.
Put Cheddar shredded cheese on top of sour cream mixture. Put black, sliced olives on top of everything.
Serve with Fritos or Tostitos.
On 12-inch plate (glass pizza dish), mix and spread first layer of refried beans and Fritos bean dip.
Next layer chopped onions.
Mix together avocados, picante sauce and lemon juice to make a guacamole mixture.
Spread on top of onions. Layer sour cream, taco seasoning, cheeses, olives and tomatoes in order given.
It looks like a pizza.
Use a spoon or cake server to dip it.
Eat with tortilla chips.
Cover bottom of large platter with a thin layer of bean dip, using entire can.
Add layers of ingredients as follows:
avocados with 1 teaspoon lemon juice layer, sour cream with 1 tablespoon chili powder layer, chopped tomatoes layer, green onion layer, green pepper layer
and grated Cheddar cheese layer.
Garnish top with sliced olives.
Preheat a grill or grill pan to medium-high heat. Brush vegetables with oil. Grill for 2-3 mins each side, until tender.
For the white bean dip, place beans, garlic, 1/3 cup of the oil and lemon juice in a food processor. Process until smooth and creamy. Season to taste. Spoon into a serving bowl. Drizzle with remaining 1 tbsp oil and sprinkle with paprika. Serve vegetables on a platter with white bean dip.
Spread bean dip in bottom of 9 x 13-inch pan.
Mix lemon juice, avocado, garlic salt, sour cream, mayonnaise and taco seasoning together.
Spread on top of bean dip.
Layer tomatoes, onions and cheese dip.
Top with black olives.
Spread bean dip over plate.
Mix taco mix and salad dressing together.
Spread over bean dip.
Put shredded lettuce on top, then put tomatoes.
Sprinkle shredded cheese over the top.
Serve the dip with chips.
PREPARE ZIPPY ZONYA MEXI SEASONING MIX:
Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon.
PREPARE BEAN DIP:
In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix.
Cover and process until mixture is smooth.
SERVE DIP WITH CHIPS:
Serve with multi-grain tortilla chips.
Store in refrigerator for up to 24 hours.
Mash avocados, stir in lemon juice, chopped tomatoes and onion.
Set aside.
Spread bean dip in a shallow, round 9-inch dish.
Spread avocado mixture over bean dip.
Alternate cheeses over the top in pie wedge sections (resembling a wheel-spoke). Sprinkle top with ripe olives.
Sprinkle edges with chopped tomatoes and green onion tops, if desired.
Serve with king size corn chips.
Yield: 4 cups.
Put all of the ingredients in a 9 x 13-inch glass pan in this order:
Spread the bean dip on the bottom of the pan.
Mix the taco seasoning with the sour cream and put on top of the bean dip. Then spread the guacamole dip on top of that.
Next sprinkle the diced green onions.
Cover the onions with shredded cheese. Sprinkle the sliced onions on top of the cheese.
Finally add the diced tomatoes to the top and the sliced black olives.
Serve chilled with tortilla chips.
Layer in pan or bowl, starting with the bean dip, being sure that the entire bottom is covered with dip.
Serve with chips.
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.
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.
Spread bean dip on a serving platter.
Mix together the sour cream and taco mix.
Spread over bean dip until well covered. Garnish top with diced tomato and green pepper.
Serve with corn chips.
Mix together mayo, sour cream, and taco seasoning mix.
Layer as follows, on a large platter, bean dip, guacamole, sour cream mix, vegetables (tomato, olives, onions together) grated cheese. Makers enough for large platter to feed about 10-15 guests.