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MEXICAN BEAN DIP OR TACO DIP

Bonnie Johnson; Barbara Rodgers

Ingredients

  • 1 large (2 lb.) can refried beans
  • 1 pkg. taco mix
  • 4 Tbsp. sour cream
  • 1 Tbsp. lemon juice
  • 1 pkg. frozen avocado or 3 avocados, mashed
  • salt and pepper to taste
  • 7-8 green onions, diced
  • 1 can sliced, black olives
  • 1 1/2 c. shredded Cheddar cheese
  • 1 1/2 c. shredded Monterey Jack cheese
  • 3 diced tomatoes

Method

  1. Mix together and spread on platter or pan.
  2. Mix together and spread on beans. Then layer with the following ingredients:
  3. Sprinkle with alfalfa sprouts or shredded lettuce. Serve with Dorito tortilla chips.

Note from the transcription

Subtitle printed under the title: "(Cold)". The recipe is printed as three ingredient blocks each followed by its own instruction; the method steps above are in printed order and each follows the ingredient block preceding it. Two contributor names are printed, on separate lines.

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Photograph of printed page 3 of Butter 'n Love Recipes
The text above is transcribed as printed, including the book’s own misspellings.

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