Aztec Soup
INGREDIENTS:
3 Avocado *
1 c Cream Cheese, Softened
2 c Sour Cream
1 1/3 oz Taco Seasoning Mix, 1 Pkg
2 c Cheddar, Sharp, Shredded
3 c Fresh Tomatoes, Fine Chopped
5 Green Onions, Sliced,Use All
1/2 c Black Olives, Sliced
2 tb Lemon Juice
3 Avocado *
1 c Cream Cheese, Softened
2 c Sour Cream
1 1/3 oz Taco Seasoning Mix, 1 Pkg
2 c Cheddar, Sharp, Shredded
3 c Fresh Tomatoes, Fine Chopped
5 Green Onions, Sliced,Use All
1/2 c Black Olives, Sliced
2 tb Lemon Juice
* Use 3 California Avocados (dark skinned type) that have been peeled and pitted.
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.
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.