I am continuously asked to bring this dip for parties and family get-togethers. People gather around the platter until it’s gone.
Great recipe, thank you. One word of advice on the container you put it in, an 11 x 7 is no where near large enough. I ended up leaving out the lettuce, not that any one cared!
I make a recipe very similar to this. I do not use lettuce (as it tends to wilt as it sits out) and I don’t use green pepper. Even though I love green pepper, I don’t feel it belongs in this recipe (just my opinion).
I’m a big fan of taco dip, so I LOVED this recipe. I’ve made it many times and everyone always loves it. I think it’s way better without meat in it. I find that I can’t have it in the refrigerator, because if I do I’ll eat it for breakfast, lunch and dinner.
Ingredients:
2 avocado, NS as to Florida or Californias avocados – peeled, pitted and diced
1 ½ tablespoons fresh lime juice
¼ cup chopped fresh cilantro
¼ cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4 plum tomato (blank)s roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives – drained and finely chopped
Continue reading ingredients & instructions on the next page
Use salt in the toilet: grandmother’s tip!
One Pot Creamy Sun Dried Tomato and Spinach Pasta with Chicken
The Best School Pizza Recipe
How To Make Goulash Recipe
Crafting the Perfect Creamy Chocolate Martini
Delicious Cigars to Cream Pastry, Sugar-free, Milk-free, Gluten-free
How To Make Spaghetti with Shrimp Cherry tomatoes garlic and Spinach
Discover the Benefits of Garlic and Ginger for a Healthier You
Taylor Swift shows in Vienna canceled after 2 arrested for planning ISIS-inspired terror plot
