29 November, 1982

Linda's Taco Dip

The hardest part of this recipe is remembering to defrost the guacamole for the layered dip.


Linda's Taco Dip with olives inadvertently omitted


Linda's Taco Dip ingredients (6)
Servings not stated
2 small (about 6-oz. each) containers frozen guacamole dip, thawed
1 (8-oz) carton sour cream
1 jar salsa (you may have a bit left over)
Small pkg shredded mozzarella cheese (about one cup)
Sliced black olives, well-drained

For serving
1 bag Doritos® Nacho Cheese Flavored Chips


Linda's Taco Dip directions
In a 1.5-quart casserole dish, layer ingredients in the order listed above, ending with the olives on top. Serve with chips.



Linda's Taco Dip notes
As shown in the photo above, I used finely shredded mozzarella cheese and forgot to add the olives. I recommend using the olives. 

To view a photo of this layered dip with the olives, and quantities adjusted for rectangular dish, click here.  


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