Taco Dip -- Quad-Cities Online Recipe Book
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Taco Dip

Comment on this recipe

"A very dear friend gave me this recipe many years ago. It is very easy to make, serves many and is delicious."

Ingredients

2 cans (6 ounces each) Jalapeno bean dip
1 cup sour cream
1/2 cup mayonnaise
1 envelope El Paso taco seasoning
4 green onions, chopped
1 small can ripe olives, chopped
2 medium-size tomatoes, chopped
8 ounces shredded Cheddar cheese
Tostito chips, baked or fried

Instructions

Stir both cans of Jalapeno bean dip together and then spread on serving plate.

Mix sour cream, mayonnaise and taco seasoning together. Then spread this mixture over bean dip.

Layer green onions, olives, tomatoes and cheese over bean dip mixture. Serve with Tostito chips.

Joan Holmes
Moline



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  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.


(More History)