Recipe information
Yield
serves 20
Ingredients
3 ripe avocados, peeled and mashed
2 tablespoons fresh lemon juice
Pinch of garlic salt
Pinch of black pepper
Dash of hot sauce
1 cup sour cream
1 cup mayonnaise
One 1 1/4-ounce package taco seasoning
Four 9-ounce cans Frito-Lay bean dip
One 16-ounce jar picante sauce or drained salsa (optional)
1 cup chopped onion or green onions
3 tomatoes, chopped
One 6-ounce can pitted black olives, drained
Sliced jalapeño peppers (optional)
8 ounces sharp Cheddar cheese, grated
4 ounces Monterey Jack cheese, grated
Preparation
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, mayonnaise, 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 jalapeño peppers to taste, and top with both cheeses. Serve with tortilla chips.
