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Layered Veggie Dip Recipe

My sister shared this recipe with me years ago. It will serve quite a hungry bunch. But at my house, a few kids have been known to eat a whole plateful by themselves.—Katie Koziolek, Hartland, Minnesota

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Layered Veggie Dip Recipe

Prep: 10 min. + chilling

Yield: 10-12 Servings

10 10

Ingredients

2 cans (9 ounces each) jalapeno bean dip
2 cups mashed ripe California Avocado
1 tablespoon lemon juice
1/2 teaspoon seasoned salt
1-1/2 cups (12 ounces) sour cream, divided
1/2 cup Miracle Whip
1 envelope taco seasoning
1 cup sliced ripe olives
1/4 cup chopped green onions
Raw vegetables for dipping (celery, green pepper, carrots, etc.)

Directions

Spread bean dip over the bottom of a 10-in. pie plate. Combine the avocado, lemon juice and seasoned salt; spread over the bean dip. Combine 1 cup sour cream, Miracle Whip and taco seasoning; spread over the avocado layer. Beat remaining sour cream; carefully spread on top. Sprinkle with cheese, tomato, olives and onions. Chill for 1 hour. Serve with vegetables. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 215 calories, 18 g fat (6 g saturated fat), 26 mg cholesterol, 581 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Layered Veggie Dip in Taste of Home April/May 1995, p15