12 December, 1984

Tracy's Taco Salad Layered Dip

Tracy's Taco Salad Layered Dip ingredients
Makes 16 appetizer servings
Dip
2 (10.5-oz) cans plain or jalapeno bean dip
2 containers guacamole
1 cup sour cream
1/2 cup mayonnaise
1 small pkg taco seasoning mix
1 medium onion, finely chopped
3 medium tomatoes, chopped
1 (8-oz) pkg shredded Cheddar Cheese
1 (6-oz) can pitted black olives, chopped

Variation
Sliced green onions instead of chopped onions

Optional garnish
Lettuce leaves

For serving
Tortilla chips or 
Corn chips

Directions
In a small bowl, combine the sour cream, mayonnaise, and taco seasoning. Set aside.

On a large rimmed dish or platter, spread ingredients in even layers in this order:
  • Lettuce leaves (if using)
  • Bean dip
  • Guacamole
  • Sour cream mixture
  • Onions
  • Tomatoes
  • Cheese
  • Olives

Cover and refrigerate until ready to serve with corn or tortilla chips.

 
Tracy P contributed this recipe to Cotton Belles Delectables compiled by the Cotton Belles Chapter of the American Business Women's Association (Collierville: Fundcraft Publishing, Inc, 1989), 7.


Page Last Updated 21 April 2015

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