Recipe(tried): Tex-Mex Dip for Jen....

Hi Jen,

This Tex-Mex dip is the one my cousin Robin is known for. She prepares everything at home and puts the items in plastic zip bags then she assembles it when she gets to the party. It is delicious, people love it and it goes rather quick.

Another quickie is the Spinach Dip that goes into the Hawaiian Round Bread, that one is my personal favorite and a cinch to make.

Tex-Mex Dip

serves 6-10

3 med. ripe avocados
2 T. lemon juice
1/2 t. salt
1/4 t. black pepper
1 c. sour cream
1/2 c. mayo
1 package Taco Seasoning mix
2 10 1/2 oz. cans of refried beans or bean dip
1 c. chopped scallions
3 tomatoes, chopped
pitted black olives, sliced and drained
1 package 8 oz. shredded cheddar cheese
tortilla chips

Mash the avocados with lemon juice, salt and pepper. Set aside.

Combine sour cream, mayo and taco mix and mix well. Set aside.

Spread the bean dip or refried beans first onto bottom of round glass platter. Top with the avocado and spread all over evenly. Layer next with the sour cream mix and spread evenly over. Sprinkle scallions next all over. Sprinkle tomatoes next, then olives, then top with shredded cheese. Refrigerate til ready to eat. Spinach Dip in Hawaiian Round Bread
This is the one dip everyone asks for the recipe....

1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayo
1 phg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve

In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.

Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces. Makes 4 cups.Hope these help you out. Gina