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Categories:
jalapeno bean dip mashed ripe avocado lemon juice salt sour cream Miracle taco olives green onions vegetables
Viewed: 21 - Published at: 6 years agoIngredients
- 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 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.)
Method
- 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.
