Texas 7-Layer Dip

1 can Refried Beans 2-3 Avocados 1/2 t Lemon juice 1 t Garlic Powder 1 8oz Sour Cream 1 pkg Taco Seasoning

1 lg Tomato, diced 3 Green Onions, chopped 1 can Sliced Black Olives 8 oz Cheddar Cheese, shredded Salt and Pepper

Spread Refried Beans on a large serving dish. Cut Avocados in half,
remove the seed and spoon into a mixing bowl. Add Lemon Juice
and Garlic Powder. Mash to a smooth consistency. Salt and Pepper to
taste. Spread avocado mixture over the layer of refried beans. In the same
bowl that you mixed the avocado in, mix the Sour Cream and the
Taco Seasoning. Spread that over the avocado layer. Place, as evenly as
possible, the diced Tomatoes over the avocado layer. Next, will be the
diced Green Onion to go over the tomatoes. Sprinkle the shredded Cheddar
Cheese over the onion. The final layer will be the sliced Black Olives.
Scatter the olives over the top. Chill for 2 hours.
Serve with tortilla chips.

Texas Shrimp Dip

1 8oz. pkg. cream cheese 1/2 cup mayonnaise 1 small onion, grated or finely chopped

1 tsp garlic powder Juice of 1 lemon 2 5oz. cans shrimp, chopped

Soften cream cheese and blend well with mayonnaise,
onion, lemon juice and garlic. Add shrimp, mix and
serve with assorted crackers.

Texas Spinach Dip

1 cup mayonnaise, 1 cup sour cream 3 Tbsp dried onions 1 tsp dill

1 Tbsp dried parsley 1/2 pkg dry Ranch dressing Garlic salt to taste Frozen block chopped spinach

Thaw spinach, squeeze out excess water. Stir together
all ingredients and refrigerate overnight.
Serve with assorted crackers.

Texas Guacamole

2 ripe avocados, peeled and pitted 1 finely chopped onion 1 Tbsp lemon juice

1 tsp salt 1/2 tsp black pepper 1 tomato, peeled and chopped

Mash the avocados until smooth. Add remaining ingredients.
Serve with tortilla chips. For a bit of a twist,
add 1/2 cup sour cream to the dip.

August 1999

©Diane's Web Designs 1999 All rights reserved