Combine sour cream and ranch dip.
Spread refried beans in the bottom of a glass pie pan.
Spread ranch dip over top of refried beans.
Top with the other ingredients: cheese, olives, onions, tomato.
Serve with tortilla chips.
Combine dip and seasoning mix, spread thin layer on a platter (10-inch or larger).
Then spread avocado dip (optional, room temperature to spread).
Then mix sour cream and mayonnaise; spread over dip. Then spread mixed shredded cheese over dip.
Top with onions, tomatoes and olives.
Serve with chips.
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.
Spread beans, ground beef, cheese, avocado dip and sour cream on
a
large
platter
or
a 12-inch pizza plate in even layers in
the order listed. If desired, garnish with chopped green pepper and a fresh red chili pepper.
Serve with tortilla chips. Makes approximately 12 servings.
Mix together the sour cream, salad dressing and taco seasoning. Layer the dip as follows on a large plate or platter:
refried beans on the bottom, guacamole dip, sour cream mixture, green onions, olives, tomato and top with cheese.
Serve with tortilla chips.
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.
Mix sour cream with mayonnaise and taco seasoning.
Mix avocado with onion.
Layer bean dip, sour cream mixture and remaining ingredients in order given in a 2 quart cake pan. Refrigerate.
Serve chilled with taco chips.
In a large size pie plate, spread can of dip, second layer spread mashed avocado and third layer mix taco seasoning, mayonnaise, sour cream and spread.
Top with green onions, chopped tomatoes, black olives and cheese.
Serve with taco chips.
To assemble:
Spread bean dip on large, shallow platter.
Top with avocado mixture (mashed avocados, lemon juice, salt and pepper, mixed).
Top with sour cream, mixed with taco seasoning mix.
Sprinkle with chopped onions, tomatoes and olives.
Cover with shredded cheese.
Serve cold or room temperature with tortilla chips.
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 casserole dish, layer beans, meat, guacamole dip, sour cream, cheese, onions and olives; put in the refrigerator for 20 minutes.
Serve with chips.
*When avocados are not in season, I use a store bought avocado dip and cut back on the sour cream mixture.
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.
Mix dip mix with sour cream. Spread refried beans in a serving dish. Spread dip mix on top of beans and top with Cheddar cheese and olives. Garnish with tomatoes and green onions.
Mix taco seasoning with beans.
Layer the ingredients, beginning with beans and ending with taco sauce.
Make first layer round on a serving plate.
Surround finished dip with natural corn chips.
Mash avocados with salt, pepper and dash of lemon juice.
Set aside.
Combine sour cream with mayonnaise and 2/3 package taco seasoning mix.
Set aside.
Combine grated cheeses and set aside.
In a medium size casserole dish, layer the ingredients in the following order:
bean dip, mashed avocados, green onions, sour cream mixture, cheeses, tomatoes, then olives.
Serve with Fritos.
Mix sour cream with mayonnaise and taco seasoning.
Mix avocados with lemon and 2 tablespoons finely chopped onion.
Layer on pizza pan or 2 plates the bean dip, chopped green chilies, avocado mixture, sour cream mixture, 4 ounces cheese, tomatoes, green onions, black olives and 4 ounces grated cheese.
Garnish with some chopped tomato, green onion and black olive.
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.
On 12 to 14-inch serving platter, spread refried beans in thin layer.
Carefully spread avocado dip over beans.
Mix sour cream and taco seasoning together; spread over avocado dip.
Top with remaining ingredients; cover and refrigerate.
Serve with corn or tortilla chips.
Makes 12 to 15 servings.