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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tex-Mex Dip Recipe

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This recipe for Tex-Mex Dip is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans frozen avocado dip
1 c sour cream
1 c mayonaise
1 pkg taco seasoning
2 cans bean dip
1 large bunch green onions
1 pkg cherry tomatoes, halved & quartered
2 (3.5 oz) cans ripe olives, chopped
1 (8 oz) pkg sharp cheddar cheese, shredded
1 bag round tortilla chips
Directions:
Directions:
Mix sour cream, mayonnaise and taco seasoning in a bowl and set aside.

To assemble: Spread bean dip in glass casserole dish. Spread frozen avocado dip, layer with sour cream mixture. Sprinkle with chopped green onions, tomatoes and olives. Cover with shredded cheese. Serve with round tortilla chips.

 

 

 

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