This is a mexican style chip dip (similar to taco dip) that has layers of bean dip, a taco seasoned cream sauce, avocados, tomatoes, green onions, black olives, and cheddar and jalepeño dip.
-By Christine (Salzer) Strommen
1 9-oz can of Bean Dip
3 avocados, sliced, minced and sprinkled with lemon juice & garlic salt
3 Tbsp sour cream
3 Tbsp mayo
1 package dry taco mix
Green onions, chopped
Black olives, sliced
1 9-oz cheddar and jalapeno dip
- Spread bean dip over bottom of pan.
- In a bowl, mix together sour cream, mayo and dry taco mix. Spread over the top of the bean dip.
- Add to the top in layers: avocados, tomatoes, green onions and black olives.
- Put the cheddar and jalapeno dip into a large Ziploc bag. Cut one of the corners of the bag (large enough for the jalapeño pieces to pass through. Squeeze the sauce out evenly across the top of layered dip.
- Can be made hot or cold.