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Mexican Dip

  • Author: Meagan


Another crowd pleaser from the Best of Bridge…enjoy!


Mexican Dip

First Layer – 1 package (8 oz/250 g) cream cheese, softened – 1/2 t. garlic powder – 1/2 c. sour cream

Blend together, by hand is fine because no one will notice the lumps, and then spread evenly on the bottom of a large 9 to 10 inch pie plate.

Second Layer – 1 large avocado, mashed – 1/2 t. lemon juice – – 1 large tomato, finely diced – – 1, 127 mL can of green chilis

Combine these ingredients together and spread over the bottom layer.

Third Layer – – – 1/2 c. crispy, crumbled bacon – – – 1/2 c. chopped green onions – – – 1/2 c. olives, finely diced (your choice, I prefer green)

Sprinkle on the bacon followed by the green onions and olives.

The Top – 1, 215 mL bottle of hot taco sauce – 1 c. grated old cheddar


Carefully and evenly pour the taco sauce over everything and finish with cheddar.  Cover and refrigerate until you’re going to serve it, you can make it earlier in the day, but I wouldn’t recommend the day before, the layers will get too juicy.  Serve with your favorite (sturdy) tortilla chips.

  • Category: Appetizers, Mexican, Dip


From Meagan's Kitchen

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