4 pounds bean dip
3 pounds avocado pulp
6 tablespoons lemon juice
1 teaspoon salt
1 1/2 teaspoons black pepper
24 ounces sour cream
1 1/2 cups mayonnaise
3 3/4 ounces taco seasoning
3 pounds fresh tomatoes, diced
9 ounces green onions, sliced
20 ounces ripe olives, sliced
12 ounces cheddar cheese, shredded
Servings: 50
1. Blend together the avocado pulp, lemon juice, salt, and black pepper. Save for later step.
2. Blend together the sour cream, mayonnaise, and taco seasoning. Save for later step.
3. Spread 1 lb 5 oz bean dip on each of 3 14-inch round platters.
4. Spread 1 lb avocado mixture over bean dip layer.
5. Spread 12 oz sour cream mixture over avocado layer.
6. Sprinkle remaining ingredients over each platter in the following order: tomatoes, green onions, olives, and cheese. Chill quickly (within 4 hours) to below 41°F.
7. Serve with tortilla or nacho chips.
Yield: 3 1/8 inch platters
Notes: Potentially hazardous food. Hold for service below 41°F. Discard partially used platters. Dip may be made a day ahead and kept below 41°F.
Refried beans (1/2 recipe) may be substituted for purchased bean dip.
Salsa may be substituted for diced tomatoes, taco seasoning, and mayonnaise. Use 7 1/2 cups salsa (2 1/2 cups on each tray).
3 pounds avocado pulp
6 tablespoons lemon juice
1 teaspoon salt
1 1/2 teaspoons black pepper
24 ounces sour cream
1 1/2 cups mayonnaise
3 3/4 ounces taco seasoning
3 pounds fresh tomatoes, diced
9 ounces green onions, sliced
20 ounces ripe olives, sliced
12 ounces cheddar cheese, shredded
Servings: 50
1. Blend together the avocado pulp, lemon juice, salt, and black pepper. Save for later step.
2. Blend together the sour cream, mayonnaise, and taco seasoning. Save for later step.
3. Spread 1 lb 5 oz bean dip on each of 3 14-inch round platters.
4. Spread 1 lb avocado mixture over bean dip layer.
5. Spread 12 oz sour cream mixture over avocado layer.
6. Sprinkle remaining ingredients over each platter in the following order: tomatoes, green onions, olives, and cheese. Chill quickly (within 4 hours) to below 41°F.
7. Serve with tortilla or nacho chips.
Yield: 3 1/8 inch platters
Notes: Potentially hazardous food. Hold for service below 41°F. Discard partially used platters. Dip may be made a day ahead and kept below 41°F.
Refried beans (1/2 recipe) may be substituted for purchased bean dip.
Salsa may be substituted for diced tomatoes, taco seasoning, and mayonnaise. Use 7 1/2 cups salsa (2 1/2 cups on each tray).
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