Aztec Pyramid Avocado Dip Recipe - Cooking Index
Aztec Pyramid Avocado Dip Recipe - Cooking Index
| 3 | Avocados - * see note (large) | |
| 2 teaspoons | Fresh lemon juice | |
| 1 cup | Cream cheese - , softened | |
| 2 cups | Sour cream | |
| 1 x | Taco seasoning mix | |
| 2 cups | Sharp cheddar cheese - shredded | |
| 3 cups | Tomatoes - , finely chopped | |
| 5 cups | Green onions - , sliced (medium) | |
| 1/2 cup | Black olives - , sliced |
* Use 3 California Avocados (dark skinned type) that have been peeled.
LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish.
LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer.
LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture.
LAYER 4: Distribute the tomatoes over the cheddar cheese layer.
LAYER 5: Spread the green onions over the tomato layer.
LAYER 6: Top with the black olives. Serve at room temperature.
Makes about 10 1/2 cups of dip.
SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama
Source:
Small Restaurant on the Left Bank in Paris
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