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.
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.
Layer bottom to top, spreading gently across entire dish in order to maintain individual layers.
Layer 1: mix refried beans and bean dip, then spread across bottom of dish.
Layer 2: spread guacamole.
Layer 3: mix sour cream, mayonaise and taco seasoning, then spread.
Layer 4: mix cheeses, then sprinkle half.
Layer 5: pour picante sauce (or salsa).
Layer 6: sprinkle green onions.
Layer 7: sprinkle remaining cheese across top.
Cover and place in refrigerator until ready to serve.
Layer ingredients in order in shallow dish.
Bean dip, avacado's, sprinkle with lemon juice and garlic salt.
Mix 3 T. sour cream, mayo, and taco seasoning together and layer on mixture.
Layer tomatoes, onions, olives and add cheese dip. Serve hot or cold.
Layer bean dip in dish.
Mix sour cream and taco seasoning together and layer that on bean dip.
Chop onions and tomatoes layer on sour cream mixture.
Sprinkle cheese over this and any optional ingredients you like.
Chill and serve with tortilla chips.
Mix refried beans with hot bean dip in a bowl; spread the bean mixture in an even layer over a pizza pan.
Mix avocados with salsa in a bowl; spread mixture over the bean mixture. Place dollops of sour cream over avocado layer and spread into an even layer; top with shredded Cheddar cheese. Sprinkle black olives, diced tomatoes, and green onions over the dip.
Chill at least 1 hour before serving.
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.
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.
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.
Bean dip should be your first layer.
Add avocados and sprinkle with lemon juice.
Spread chopped onions to taste.
Put picante sauce on by teaspoon to cover sour cream.
Layer this with cheese.
Layer dips in bottom of dish.
Mix sour cream, Miracle Whip and taco seasoning together.
Layer over bean dip and guacamole. Layer remaining ingredients. Chill.
Serve with chips.
In a casserole dish, layer (bottom to top layer).
Bottom Layer:
Refried Beans, next, Avocado dip, next, taco seasoning mixture, next, shredded cheese.
Serve with chips.
Mix in a bowl the sour cream and package of taco mix.
In a bowl or deep dish plate, layer bean dip, then pour over sour cream and taco mix mixture.
Shred lettuce and put on next.
Next, chop onion and also layer that.
Apply avocado dip. Top that with grated cheese. Apply chopped olives and then garnish with some chopped tomatoes.
In a 9 x 13-inch pan, layer dip:
bottom layer, refried beans, next layer sour cream, then salsa, then guacamole, then jalapenos, then cheese and last black olives.
Chill and eat!
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.
Layer starting with bean dip, avocado, sour cream, cheeses, scallions and olives on a round platter, topping off with tomato. Place taco chips around platter.
Spread the bean dip in a shallow 9 x 13-inch dish.
Mix the sour cream and seasoning together.
Spread on top of bean dip. Layer lettuce, then chopped onion, green pepper, tomatoes and cheese.
Serve with Doritos.
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.
Spread bean dip in shallow, 2-quart pan or dish.
Arrange avocado over bean dip.
Sprinkle with lemon juice and garlic salt in a small bowl.
Combine sour cream and taco mix; spread over avocado.
Top with a layer of tomatoes and black olives.
Sprinkle with cheese and onions.
Serve with unsalted chips.
Yields 6 cups.
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.