Ingredients Jump to Instructions ↓

  1. 3 medium ripe avocado s

  2. 2 T. lemon juice

  3. 1/2 tsp. salt

  4. 1/4 tsp. pepper

  5. 1 (8-oz.) carton (1 cup) regular or low-fat sour cream

  6. 1/2 cup regular or low-fat mayonnaise

  7. 1 1/4 oz. 2 (10 1/2 oz.) cans jalapeno flavored bean dip

  8. 1 bunch green onion s with tops, chopped (1 cup)

  9. 3 medium tomato es, cored, halved, seeded and coarsely chopped (2 cups)

  10. 1 (7-oz.) can pitted ripe olive s, drained and coarsely chopped

  11. 1 (8-oz) pkg. shredded sharp cheddar cheese (regular or reduced fat) Large round tortilla chips and/or fresh vegetables, cut up

Instructions Jump to Ingredients ↑

  1. Peel, pit and mash avocados in a medium bowl with lemon juice, salt and pepper. Set aside. Combine sour cream, mayonnaise and taco seasoning mix in a bowl, set aside. Spread bean dip on a large shallow serving platter; top with seasoned avocado mixture, then with sour cream-taco mixture. Sprinkle with chopped onion, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with the chips and/or vegetables.


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