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Path: utzoo!watmath!clyde!bonnie!akgua!akguc!cpsc53!jrr
From: jrr@cpsc53.UUCP (Guest Login)
Newsgroups: net.cooks
Subject: Mexican Chip Dip
Message-ID: <85121@cpsc53.UUCP>
Date: Thu, 12-Sep-85 11:12:42 EDT
Article-I.D.: cpsc53.85121
Posted: Thu Sep 12 11:12:42 1985
Date-Received: Wed, 18-Sep-85 02:34:45 EDT
Distribution: net
Organization: ATT-IS CPSC, Atlanta, GA
Lines: 35

This is a favorite whenever I bring it to the office or to a party.


		MEXICAN CHIP DIP

Ingredients:
	1  Large container of Sour Cream
	1  Container of Avocado Dip
	1  Large Can Refried Beans  (28 oz I think)
	1  Package Taco Seasoning Mix
	1  Medium Onion - Minced
	6  oz Monterey Jack Cheese
	   Cheddar Cheese
	1  Small Can Pitted Black Olives
	   Cherry Tomatoes (Optional)

Directions:
	Mix the Beans and Taco Mix together.  Spread in a 8 X 11 glass or
	Tupperware container.  Mix the Avocado Dip and Minced onion and
	spread on top of the Beans.  Spread the Sour cream on top of this.
	Grade the Jack cheese and spread evenly on top of all this.
	Cut the tomatoes in half and place around the top.  Break up the
	Olives and spread around the cheese and tomatoes. Add a little
	graded cheddar cheese for color.  Refrigerate until serving.

To serve:
	Place on table with Fritos and _STURDY_ Tortillo Chips.
-- 
-------------
Randy Romines    aka     Skypilot
	...!akgua!cpsc53!jrr
	GE Consulting Services
	With AT&T-IS CPSC Atlanta, GA.

-Remember:  Wherever you go,  That's where you are.


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