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 Wednesday, Aug. 20, the 232nd day of 2014. There are 133 days left in the year.
1864 -- 150 years ago: Quite a number of Negroes have lately been brought here by abolition offers returning from the army in violation of the laws of the state.
1889 -- 125 years ago: Miss Tillie Denkmann, of Rock Island, was making plans to accompany a Davenport family on a tour of Europe.
1914 -- 100 years ago: The German advance into Belgium was going apparently without serious check. The American ambassador at Berlin published a denial of the charge that Americans had been ill-treated in Germany.
1939 -- 75 years ago: Seventy-two members of Rock Island High School's 1939 graduating class are preparing to enter college — 34 of them at Augustana.
1964 -- 50 years ago: One of the oldest buildings in Milan, which for a number of years has housed the Milan Hotel, will be razed to make way for a modern, two-story office structure.
1989 -- 25 years ago: Some are blaming it on the sudden influx of insects and the extreme humidity. Still others say the invasion was inspired by a recent movie. But whatever the reason, the Quad-Cities is swarming with bats.




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