Full Page 4 x 6 5 x 7
This is a nice variation of the Walking Tostada, seen elsewhere on this site.

3 large, ripe avocados
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of Tabasco
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning
2 cans plain or jalapeno bean dip
1 large bunch green onions, chopped, including tops
3 medium tomatoes, cored, seeded, drained
12 ounces chopped black olives, drained
Cheddar cheese

Mash avocados with lemon juice, salt, pepper and Tabasco. In a separate bowl, combine sour cream with mayonnaise and taco seasoning.
To assemble: Spread bean dip on a large platter. Top with avocado mixture, then the sour cream/taco seasoning mixture. Sprinkle with green onions, then tomatoes, then olives. Cover with shredded Cheddar cheese. Chill at least 2 hours. Serve

15 to 20 servings
Keywords: appetizers, dips, jalapeno   Category: Appetizers    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: August 10, 2008 by deebeeeff     Last Updated: October 02, 2014
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