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Tex Mex Dip

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Recipe from Mary Wood of ME

2 large cans refried beans
3 soft avocados
2-3 tablespoons lemon juice
1/8 teaspoon garlic powder
8 oz sour cream
1 cup mayonnaise
1 package taco seasoning mix
3 bunches of scallions
3 small cans of sliced black olives
2 medium size ripe tomatoes
1 (12 ounce) bag of orange-coloredshredded cheddar cheese
1 (12 ounce) bag of white-colored shredded cheddar cheese
2 bags tortilla chips
1 (16 ounce) jar of medium-heat salsa

Mix together sour cream, mayonnaise, and taco seasoning mix; chill for 1-hour. Peel and remove pit from each avocado, then discard pit and skin.

In a food processor add avocados, lemon juice and garlic powder and pulse on low until smooth and creamy.

Wash and chop scallions including some of the green. Wash and dice tomatoes. Open and drain black olives.

To Assemble Dip:

On a large platter, create the following layers:

Spread the bean dip. Spread the avocado mixture. Spread the sour cream/mayonnaise mixture Sprinkle the black olives. Sprinkle the scallions. Sprinkle the diced tomatoes. Sprinkle the white shredded cheddar cheese. Sprinkle the orange shredded cheddar cheese.

Put tortilla chips in a bowl and salsa in another bowl.

To eat, take a nacho chip, dip in salsa and scoop some dip off the platter!

Feeds a crowd of at least 10. Happy Dipping!

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