Layered Mexican Dip (quantity recipe)
From: susie.illinois
4 pounds refried beans
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3 pounds avocado pulp
6 tablespoons lemon juice
1 teaspoon salt
1 1/2 teaspoons pepper, black
blend and save for later step
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1 pound 8 oz sour cream
1 1/2 cups mayonnaise
3 3/4 oz taco seasoning
blend and save for later step
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3 pounds tomatoes, fresh, diced
9 oz green onions sliced
1 pound 4 oz ripe olives sliced
12 oz cheddar cheese shredded
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Spread 1 pound 5 oz beans on each of 3 14-inch round platters.
Spread 1 pound avocado mixture over beans layer.
Spread 12 oz sour cream mixture over avocado layer.
Sprinkle rest of ingredients over each platter in the following order: tomatoes, green onions, olives, and cheese.
Serve with tortilla chips or nacho chips. Platter of dip will keep well in the refrigerator for up to two days.
NOTE: salsa may be substituted for diced tomatoes, taco seasoning, and mayonnaise. Use 7 1/2 cups salsa (2 1/2 on each tray).
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