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.
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.
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.
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 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.
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.
Spread bean dip in 9 inch pie plate.
Mix mayonnaise, sour cream, taco seasoning.
Spread over bean dip.
Sprinkle with grated cheese to taste.
Garnish with tomatoes, green onions and olives.
Chill and serve with chips.
Spread bean dip in pan, then mix cream cheese, sour cream and taco sauce together and spread over bean dip.
Cup up green and black olives on top, then slice 1/2 green pepper, cut up tomato and then grated cheese all on top.
Peel, pit and mash avocados in food processor; add lemon juice, salt and pepper to taste.
In a separate bowl combine and blend sour cream, mayonnaise and seasoning mix.
Spread 2 cans jalapeno bean dip onto bottom of 8 x 12-inch glass cake pan.
Top with avocado mix, then sour cream mix.
Cover with onions, tomatoes, olives and cheese.
Chill; serve with tortilla chips.
Remove pits and skins from avocados; mash.
In small bowl, mix avocados with lemon juice, salt and pepper.
In separate small bowl, mix sour cream, mayonnaise and taco seasoning mix.
On large plate, begin layering:
bean dip, avocado mixture, sour cream mixture, onions, tomatoes and olives.
Cover with shredded cheese.
Spread bean dip or refried beans and seasoning on a flat platter.
Top with chopped onions.
Spread on sour cream and mayonnaise mixture.
Sprinkle on olives and peppers.
Serve with corn chips.
Put bean dip and cream cheese in a dish and microwave to soften.
Mix together and spread thin in dish.
Put sliced cheese on top.
Bake at 350\u00b0 for 20 minutes.
Let cool for 10 minutes. Serve with chips.
Combine taco seasoning mix with sour cream.
Mix well.
Stir in softened cream cheese and can of bean dip.
Stir until smooth.
Let cream cheese get to room temperature.
Then mix sour cream, cream cheese, taco seasoning, bean dip and onions.
Divide in half and place half in a baking dish.
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 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.
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.
Spread bean dip in bottom of dish.
Spread avocado (mashed) on bean dip.
Spread sour cream/taco seasoning on avocado.
Sprinkle grated cheese on sour cream. Chill the 4 layers.
In a 13x9 inch baking dish, layer refried beans, bean dip and onion.
Sprinkle avocado with lemon juice and arrange on bean layer.
Stir together sour cream and mayonnaise and carefully spread on avocados.
Sprinkle taco seasoning mix, then Monterey Jack cheese, cheddar cheese and olives.
Arrange tomatoes and green onion on top.
Serve with tortilla chips.
Spread bean dip in flat dish.
Mix sour cream and taco seasoning.
Spread evenly over bean dip.
Add tomatoes, olives, green onion and Cheddar cheese.
Do not add picante sauce until just before serving.
Serve tortilla chips or any other type of taco-like chips.