Texas Dip
3 med. size avocado (1-1/2 c. pulp)
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
1/2 c. mayonnaise
1 pkg. taco seasoning
2 cans (10-1/2 oz. ea.) plain or enchilada flavored bean dip
1 lg. bunch green onions, chopped (note - Maui onions “Mo Betta”)
3 med. tomatoes, chopped
2 cans (3-1/2 oz. ea.) pitted ripe olives drained & coarsely chopped
1 pkg. (8 oz.) sharp cheddar cheese, grated
tortilla chips as dippers
Peel, pit and mash avocadoes with lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning mix. To assemble, spread bean dip on serving platter, spread seasoned avocado over beans, then sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover with cheese. Serve chilled or at room temperature with chips as dippers.
