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LAYERED DIP
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| 10 Portions 1-10 Ounce Can Bean Dip Spread onto large, round platter. 3 Ripe Avocados 2 Tablespoons Lemon Juice 1/2 Teaspoon Salt 1/8 Teaspoon Black Pepper Blend well and spread over bean dip layer. 1 Cup Sour Cream 1/2 Cup Mayonnaise 1 Package Taco Seasoning Blend well and spread over avocado layer. 3 Medium Tomatoes, Chopped Sprinkle over sour cream layer. 1 Large Bunch Green Onions, Sliced Sprinkle over tomatoes. 1/2 Can Black Olives, Sliced Sprinkle over onions. 3 Ounces Cheddar Cheese, Shredded Sprinkle over olives. Chill and serve with tortilla chips. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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