Tex-Mex Layered Dip -- Quad-Cities Online Recipe Book
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Tex-Mex Layered Dip

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Ingredients

1 can (16 ounces) refried beans
1 carton (8 ounces) Kraft avocado dip
1 cup sour cream
1/2 cup mayonnaise
1/2 package (1.25 ounces) taco seasoning mix
1/4 cup medium or hot picante salsa
Assorted chopped vegetables
1 cup shredded colby or cheddar cheese

Instructions

Layer ingredients in order in a large, deep ungreased dish. No baking is required. First spread refried beans on bottom of pan or deep dish. Layer avocado dip. Combine sour cream, mayonnaise, taco seasoning mix and salsa. Spread over dip. Layer assorted chopped vegetables on top. Options include lettuce, tomato, cucumber, black olives or green onions. Add cheese as the final topping. Cover pan with saran wrap and chill several hours or overnight. Serve with nacho or tortilla chips.

Louise Getz
East Moline



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  Today is Thursday, Aug. 21, the 233rd day of 2014. There are 132 days left in the year.

1864 -- 150 years ago: Sheriff McLaughlin had the misfortune to dislocate his right shoulder some days ago when his carriage upset. He is now able to walk about but has a very sore shoulder.
1889 -- 125 years ago: A kindergarten was started in the downtown district of Rock Island with the Misses Dodie Hawes and Grace Knowlton as teachers.
1914 -- 100 years ago: Pope Pius X died in Rome.
1939 -- 75 years ago: Rock Island's new theater was named Esquire.
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1989 -- 25 years ago: The Illowa Council Boy Scouts of America reached and passed its campaign goal in a drive that began 14 months ago by raising more than $2.2 million for the expansion of Loud Thunder Reservation near Andalusia.






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