A layered dip that can be prepared and served from one pan.

Taco Dip

2 cans bean dip
2 cartons avocado dip
1 cup sour cream
1 package taco seaconing mix
1 bunch dhopped green onions
3 tomatoes, chopped and drained
1 large can black olives, chopped and drained
8 oz. grated Cheddar cheese

Layer the ingredients in order in a 13″x9″ glass baking pan and refrigerate until ready to serve. Serve with tortilla chips.

This entry was posted on Thursday, May 11th, 2006 at 6:30 am and is filed under Appetizers and Dips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.