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 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 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.
In a bowl, stir together the avocado, lemon juice, garlic salt, black pepper, and hot sauce; set aside. In another bowl, mix the sour cream, mayo, and taco seasoning; set aside. In a wide, shallow bowl, layer the bean dip, avocado mixture, sour cream mixture, picante sauce, onions, tomatoes, olives, and jalapeno peppers to taste, and top with both cheeses. Serve with tortilla chips.
ttach this to the jar: Mexican Fiesta Dip. Makes two cups. In
Spread bean dip over plate.
Mix taco mix and salad dressing together.
Spread over bean dip.
Put shredded lettuce on top, then put tomatoes.
Sprinkle shredded cheese over the top.
Serve the dip with chips.
Spread bean dip on shallow serving tray (make sure the sides are at least 1-inch high).
Mash avocados and add lemon juice, salt and pepper.
Spread on top of bean dip.
Mix sour cream, mayonnaise and taco seasoning mix.
Spread on top of avocado layer (or bean dip layer if avocado layer is omitted).
Layer in order: chopped green onions, chopped black olives and tomatoes.
Sprinkle Cheddar cheese on top.
Chill at least 3 hours before serving. Enjoy with Tostitos or Doritos.
PREPARE ZIPPY ZONYA MEXI SEASONING MIX:
Combine all spices listed. (Leftover spice may be stored in a plastic self-sealing bag for up to 1 month.) The bean dip uses 1/4 teaspoon.
PREPARE BEAN DIP:
In a food processor combine edamane, salsa, green onion, cilantro and 1/4 teaspoon Zippy Zonya Mexi Seasoning Mix.
Cover and process until mixture is smooth.
SERVE DIP WITH CHIPS:
Serve with multi-grain tortilla chips.
Store in refrigerator for up to 24 hours.
Spread bean dip on large round platter.
Mix frozen avocado dip and fresh mashed avocados and lemon juice together, spread on the bean dip.
Spread bean dip in an 8-inch circle on a large plate.
Mix sour cream and taco sauce together.
Spread on top of bean dip. Then layer on top of that, the onions, olives, tomatoes and cheese.
Refrigerate for a couple of hours before serving.
Serve with thin style corn 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.
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.
Place bean dip in center of large platter.
Combine mayonnaise, sour cream and taco seasoning; layer on top of bean dip; then add guacamole or avocado dip.
Top with lettuce, tomatoes, cheese and black olives.