n the prepared pan. Bake for 20 minutes on the lower
Layer avocado dip, mushrooms, onions, tomatoes, bacon, Cheddar cheese and olives.
Use Tostitos for dipping.
Preheat oven to 400\u00b0F
Stir together oil and dry seasonings in a large bowl. Add potatoes and stir well to coat with mixture. Place on a large baking sheet and cook for 40 to 50 minutes (golden brown and tender when poked with fork), stirring occasionally.
Stir together all the dip ingredients in medium bowl.
Serve warm potatoes and avocado dip together.
Cream avocado dip, cream cheese and sour cream.
Spread in center of large plate.
Top with rest of ingredients.
Surround with nacho chips.
Preheat the oven to 350\u00b0F. Heat the taco shells for 3-4 mins.
To make the avocado dip, mash the avocado, lemon juice, sugar and paprika together and season.
Fill the taco shells with the lettuce, onions, tomatoes and turkey and serve with the avocado dip.
Blend all ingredients well until creamy.
Place on round platter, garnish with tomato bits, green onions (chopped) and shredded Cheddar cheese. Serve with corn chips.
Chill for about 30 minutes.
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans.
Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip.
Sprinkle on chopped chilies and olives.
Then spread on picante sauce.
Sprinkle on chopped tomatoes, green onions, and shredded cheese.
Place in refrigerator for at least two hours to sit.
Serve with favorite chips.
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.
Use a round flat dish or large pie plate.
Spread layer of bean dip, then top with avocado dip.
Mix the taco seasoning mix with sour cream and mayonnaise; spread on top of avocado dip.
Top with chopped tomatoes, onions, olives and Cheddar cheese.
I save a little Cheddar cheese and add it as a topping, just for looks. This can be made a day ahead and refrigerated or refrigerate for a couple of hours and serve with Tostitos, Fritos, tortilla chips or tacos.
se of the springform pan for a dramatic presentation) or on
Spread refried beans or bean dip in 9 x 13-inch pan or casserole dish, followed by the next layer, avocado dip.
Mix sour cream and mayonnaise and spread over beans and avocado mixture. Sprinkle on 1/2 of taco seasoning mix.
Mix chopped green onions and chopped tomatoes and spread over other layers.
Add to the mixture the sliced olives, followed with the shredded cheese; spread evenly over all layers along with the remaining taco seasoning mix.
Mash 1 avocado with lemon juice and mix with avocado dip.
Mix sour cream, mayonnaise and taco mix in a separate bowl.
Mix bean dip, beans, garlic and Tabasco.
Spread in a clear glass dish.
Top with avocado mixture; spread sour cream mixture evenly over avocado mixture.
Sprinkle sour cream with green onions.
Spread tomatoes over top.
Then layer on the olives.
Cover with Cheddar cheese. Refrigerate.
Serve with tortilla chips.
Puree the avocado in a blender or food processor with the sour cream, mayonnaise, lemon juice, garlic, salt and pepper.
Place in serving bowl.
This is a tip I found for keeping the dip from darkening.
Spread a layer of sour cream over the top of the avocado dip and seal it to the sides of the serving dish.
Find a platter.
Smear beans all over platter.
Then take the avocado dip and smear that all over beans.
Take sour cream and taco seasoning and mix together until it tastes spicy, then put that on top of the avocado dip.
Take the chopped onion and spread them on top of the sour cream.
Take the chopped tomato and put them on the onion.
Take shredded cheese and put all over top so you cannot see dip.
Take sliced olives and place over dip and get some chips and dig in.
Add salsa, if desired.
In the bottom of a serving dish spread the bean dip, set aside. Mix together the avocado dip, lemon juice and picante sauce and spread over the bean dip. Mix together the mayonnaise and sour cream, spread this over the avocado mixture. Then sprinkle with the seasoning. Top with tomatoes, onions and cheese.
Have first 5 ingredients at room temperature.
Mix cream cheese, sour cream, avocado dip, lemon juice and salt well so there are no lumps.
Spread on a pizza pan or large plate.
Refrigerate for a few hours.
Layer in order on top of mixture:
lettuce, tomatoes, onion, green pepper, green onion, and Cheddar cheese. Serve with plain corn chips.
Mix beans, seasoning mix and salsa together.
Put in a large pan.
This is the bottom layer. Top with sour cream, then avocado dip, then layer cheese and tomato on top.
Let set in refrigerator for about 1 hour before serving.
Serve with chips.
Put refried beans in bottom of spring-form pan.
Brown hamburger, bouillon and green olives; drain and cool.
Mix sour cream and taco seasoning.
Put hamburger mixture on beans when cool.
Then layer sour cream mixture.
Top with avocado dip.
Set in refrigerator overnight.
Garnish, serve with chips.
Mix together sour cream, mayonnaise and taco seasoning.
In large cake pan, layer above ingredients in order: beans avocado dip, sour cream mixture, chopped olives, chopped green chilies, chopped green onions, chopped tomatoes and grated Cheddar cheese. Serve with corn flavored tortilla chips for dipping.
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.