Ingredients
1 Can Jalapeno Bean Dip
3 avocados, mashed
1 Tbsp lemon juice
1/2 pkg taco seasoning
2 Tbs sour cream
3 Tbsp mayonaise
2 oz cheddar cheese, shredded
2 oz montery jack cheese, shredded
1 or 2 small green onions, chopped fine
3 tomatoes, diced (optionally salted)
1 can ripe black olives, sliced or chopped
Directions
Spread dip in bottom of 9x11 baking dish.
Mix avocados with lemon juice.
Spread over dip.
Mix taco seasoning, sour cream and mayo.
Spread over avocado mix.
Continue adding one layer each of cheddar, montery jack, onions, tomatoes, and olives.
Cover with plastic wrap and refrigerate for 24 hours before serving.
Notes
Recipe handed down by my Mom. Growing up, we always used a can of refried beans in place of the jalapeno bean dip. We also skipped the avocados.
