Ingredients Jump to Instructions ↓

  1. 2 cans (9 ounces each ) jalapeno bean dip 2 cups mashed ripe avocado 1 tablespoon lemon juice 1/2 teaspoon seasoned salt 1-1/2 cups (12 ounces) BREAKSTONE'S® Sour Cream, divided 1/2 cup Miracle Whip 1 envelope taco seasoning 1 cup sliced ripe olives 1/4 cup chopped green onions Raw vegetables for dipping (celery, green pepper, carrots, etc.)

Instructions Jump to Ingredients ↑

  1. Spread bean dip over the bottom of a 10-in. pie plate. Combine the avocado, lemon juice and seasoned salt; spread over the bean dip. Combine 1 cup sour cream, Miracle Whip and taco seasoning; spread over the avocado layer. Beat remaining sour cream; carefully spread on top. Sprinkle with cheese, tomato, olives and onions. Chill for 1 hour. Serve with vegetables. Yield: 10-12 servings.


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