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TEX-MEX DIP

MAKES 12 SERVINGS

3 medium-size ripe avocados,
peeled and pitted

2 tablespoons lemon juice

½ teaspoon salt

¼ teaspoon pepper

1 cup (8 ounces) sour cream

½ cup mayonnaise or salad dressing

1 package taco seasoning mix

2 (10½-ounce) cans plain or jalapeno-flavored bean dip

1 large bunch (1 cup) scallions with tops, chopped

3 medium size (2 cups) tomatoes, cored, halved, seeded and coarsely chopped

2 (3½-ounce) cans pitted ripe olives, drained, coarsely chopped

1 (8-ounce) package shredded Cheddar cheese

In medium bowl, mash avocados with lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise and taco seasoning mix.

To assemble: Spread bean dip on large shallow serving platter, and then top with layer or seasoned avocado mixture and another layer of the sour cream-mayonnaise-taco seasoning mixture.

Sprinkle with chopped scallions, tomatoes and olives. Cover with shredded cheese. Serve chilled or room temperature with tortilla chips.

Shirley Feldman



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