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Taco Dip


From E Clark Muir

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  • 2 4-oz Jalapeno bean dip
  • 2 ripe avocados
  • 2 Tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package taco seasoning
  • 1/2 cup mayo
  • 1 cup sour cream
  • 3 medium tomatoes, diced
  • 1 cup scallions, diced including green part
  • 16 oz can pitted ripe black olives, chopped
  • 1 cup shredded sharp cheddar cheese



Step 1

Spread jalapeno bean dip on bottom of large pie plate or quiche plate. Mash avocado and mix with lemon juice and salt and pepper. Spread over dip. Mix taco seasoning, mayo, and sour cream and layer on top of avocado. Sprinkle chopped tomato and scallions, olives and top with grated cheese. Maybe made night before serving. Serve with nacho chips. Makes large amount.


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