Spread each layer, one on top of the next, on a large serving plate or glass pan.
1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.
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.
Mix mayo, sour cream and taco mix.
Layer all ingredients in a 9 x 9-inch pan (bean dip, mayo mix, green chilies, lettuce, Cheddar cheese and tomatoes).
Serve with tortilla chips.
For additional layer, you can use guacamole, but it cannot be saved.
ll of the bean dip. The next layer will be the sour
In a large casserole dish (9 x 13-inch baking dish), make a layer of bean dip. Combine avocados and guacamole dip and layer on top of bean dip. Combine mayonnaise, sour cream and taco mix. Stir well.
Use mayonnaise mixture as the next layer.
Layer with cheeses next, followed by onions and tomatoes. Top with olives. Serve with king size Fritos or tortilla chips.
Layer the following ingredients in a flat dish.
Bottom layer: bean dip.
Next layer:
avocado dip that has been thawed.
Next, spread picante sauce.
Next layer:
sour cream.
The top layer is a mixture of tomatoes and green onions, chopped up in small pieces.
eans.
Put on a layer of the chopped green chiles
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.
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!
In 8 x 13-inch glass pan, spread bean dip on bottom.
Next, mix taco seasoning, sour cream and mayo; spread over bean dip. Next, spoon guacamole over sour cream layer.
Next, layer onion, tomato and cheese.
Place olives on top of cheese.
Last, pour salsa over top.
Mix refried beans and bean dip together.
Spread the mixture into bottom of a pan.
Mix taco seasoning, sour cream and mayonnaise together and spread this layer over beans.
The guacamole is the next layer.
If you wish, top with jalapeno peppers.
Combine Jack and Cheddar cheeses.
Evenly spread this mixture over guacamole.
Layer with one chopped tomato, olives and green onions.
Serve with tortilla chips and salsa.
In a small square dish, layer avocado dip, sour cream, chopped onions and picante sauce.
Sprinkle cheese heavily onto layer. Chill for at least 1 hour.
Serve with chips.
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.
Spread bean dip in an even layer on a medium sized serving platter.
Spread guacamole over the bean dip.
Spread the sour cream over the guacamole.
Sprinkle the chilies, jalapenos, olives, onions, and tomatoes over the sour cream.
Sprinkle the cheese over the entire dip covering all the ingredients beneath.
Serve with chips.
Note: If desired, you could turn this into a wonderful taco salad by making this in individual taco salad tortilla bowls and adding seasoned ground beef and shredded lettuce.
br>Top off sour cream layer with green onions and black
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.
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.
Mash avocados and add lemon juice, salt and pepper.
Spread bean dip in a large, shallow dish.
Spread avocado mixture on top of bean dip.
Mix sour cream and taco seasoning together, spread over avocado mixture.
Top with green onions, tomatoes and cheese (in that order).
Serve with tortilla chips.
On a large plate or platter, layer the dip first, then avocados mashed or blended with lemon juice, salt and pepper, then sour cream mixed with mayonnaise and taco seasoning.
Layer the onions, tomatoes, olives, then cheese.
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.