Purchase the tortilla chips, spicy black bean dip, fresh salsa and cheeses from Trader Joe's.
Spread the beans in an ovenproof, shallow casserole dish.
Top with the salsa, then the cheese. Bake in a 350\u00b0 oven until heated through and cheese is melted. Top with chopped ripe avocado; sprinkle with cilantro.
Add \"dollops\" of sour cream and garnish with chopped black olives. Serve with chips.
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.
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.
Layer bean dip in pie plate. Pour jar of picante sauce on top. smooth sour cream on top and add cheese, jal., and olives.
Layer bean dip in oblong casserole.
Combine avocado and lemon juice.
Layer on bean dip.
Mix sour cream, mayonnaise, salt, pepper and taco seasoning together.
Layer on avocados.
Layer chopped onions on sour cream mixture.
Layer tomatoes on onions. Layer cheese on tomatoes.
Layer black olives on cheese.
Serve with chips.
In a clear pie pan, or similar dish, spread a layer of bean dip. Top the bean dip with a layer of guacamole. Allow the layers to thicken in the refrigerator for approximately 20 minutes.
In a mixing bowl, while the bean dip and guacamole chill, combine the sour cream and taco seasoning. When the chilled mixture is sufficiently thickened, spread a layer of the sour cream mixture over the layer of guacamole. Top the sour cream layer with the grated cheese. Garnish the layers with the jalapenos and tomatoes.
Spread bean dip or refried beans on bottom of 9-inch pie plate.
Then mix sour cream, mayonnaise, taco seasoning mix and garlic powder together.
Spread over bean dip.
Sprinkle grated sharp cheese over the sour cream mixture.
Spread bean dip in shallow dish.
Combine mayonnaise, sour cream and taco seasoning mix in bowl.
Mix well.
Spread over bean dip.
Mash avocados with lemon juice, salt and pepper in bowl. Spread over sour cream layer.
Sprinkle with tomatoes and green onions.
Top with cheese.
Chill until serving time.
Serve with tortilla chips.
Yield:
16 servings.
In a large mixing bowl combine the bean dip and taco mix. Spread mixture on a 10-inch tray or in a 10-inch pie plate. Blend together mayonnaise and sour cream.
Spread over bean dip. Sprinkle sliced olives over top along with tomatoes and cheese and lettuce.
Chill.
Serve with corn chips.
Spread beans in bottom of 9 x 13-inch glass pan.
Mix Miracle Whip, sour cream and taco seasoning together.
Spread over bean dip.
Sprinkle on shredded cheese; add chopped tomatoes and chopped green onions.
Refrigerate 1 hour.
Serve with tortilla chips.
Serves 8 to 10.
Spread bean dip in shallow baking dish.
Spread avocado dip over bean dip.
Sprinkle with olives, tomatoes, green chilies and green onions.
Dot with sour cream.
Top with cheese.
Chill until serving time.
Serve with tortilla chips.
In a medium mixing bowl stir together bean dip and taco seasoning mix.
Spread mixture on a 10-inch tray or pie plate. Sprinkle with onions.
Stir together salad dressing and sour cream; then spread over onions.
Top with olives.
Cover and chill for several hours.
Serve with chips.
On a 15 x 10-inch or large shallow pan or serving platter, thinly spread bean dip.
In small bowl, combine sour cream, mayo and taco seasoning.
Mix good; pour over bean dip.
Sprinkle with chillies, cheese, onions, tomatoes and olives.
Serve with chips.
In a large mixing bowl, combine the bean dip and taco mix. Spread mixture on a 10-inch tray or a 10-inch pie plate.
Sprinkle chopped onions over mixture.
Blend together mayonnaise and sour cream; spread over onions.
Sprinkle sliced olives over top. Chill.
Serve with corn chips.
Makes 2 1/2 cups dip.
In an 8-inch pie plate, layer bean dip, then combine avocados and 4 tablespoons mayonnaise and 2 tablespoons sour cream.
Layer that on top of bean dip.
Then combine remaining sour cream and mayonnaise.
Add the taco seasoning to top.
Sprinkle cheese and vegetables on top.
Spread bean dip over a large serving platter.
Blend avocados, lemon juice and salt.
Spread over bean dip.
Mix sour cream, mayonnaise and taco seasoning.
Spread over avocado layer. Sprinkle on tomatoes, onions, black olives and cheese.
Store in fridge no longer than 8 to 10 hours.
Serve with nacho chips and enjoy.
Spread bean dip on a 14-inch round tray.
Combine mayonnaise, sour cream and taco seasoning.
Put that on top
of bean dip. Dice tomatoes, green onions (stems included) and black olives. Grate Cheddar cheese.
Layer tomatoes, green onions and black olives in order and top with cheese.
Keep in refrigerator until ready to serve.
Combine mayonnaise, sour cream and taco seasoning mix. Spread bean dip in bottom of serving dish, leaving room at edges for tortilla chips. Spread taco mixture over top of bean dip. Add tomatoes, olives and onions. Top with shredded cheese. Place tortilla chips along edges of serving dish. Serve with additional tortilla chips for scooping. Makes 25 servings.
On serving platter, spread bean dip; in small bowl, combine sour cream, mayo or cream cheese and taco seasoning.
Spread over bean dip.
Peel, pit and mash avocados; combine with lime juice, salt and garlic.
Spread over sour cream mixture.
Sprinkle with cheese, onions, tomatoes, lettuce and olives.
Serve with tortilla chips.
In a large bowl, combine the bean dip and taco mix.
Spread mixture in a 10-inch pie plate.
Sprinkle chopped onions over mixture.
Blend together Miracle Whip and sour cream.
Spread over onions.
Sprinkle sliced ripe olives on top.
Chill.
Serve with corn chips.