Tex Mex Dip

Yield: 12 servings

Ingridients:
2 tablespoon lemon juice
1/2 teaspoon salt
3 each avocado, medium size
1/4 teaspoon pepper
1 cup sour cream
1/2 cup mayonnaise
1 each taco seasoning mix packet*
21 oz bean dip, plain or jalepeno*
1 cup green onion, chopped
3 each tomato, seeded and chopped
7 oz olives, chopped
8 oz sharp cheddar cheese, grated
1 each tortilla chips

Preparation:
Peel, pit and mash avocadoes in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread bean dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese.

Nutritional Information per Serving

Nutrient	Unit	Value
Proximates
Water	g	96.49
Energy	kcal	339
Protein	g	8.51
Total lipid (fat)	g	25.38
Ash	g	2.84
Carbohydrate, by difference	g	22.89
Fiber, total dietary	g	4.3
Minerals
Calcium, Ca	mg	210
Iron, Fe	mg	1.69
Magnesium, Mg	mg	45
Phosphorus, P	mg	174
Potassium, K	mg	444
Sodium, Na	mg	614
Zinc, Zn	mg	1.27
Copper, Cu	mg	0.216
Manganese, Mn	mg	0.236
Selenium, Se	mcg	4.3
Vitamins
Vitamin C	mg	10.1
Thiamin	mg	0.09
Riboflavin	mg	0.197
Niacin	mg	1.296
Pantothenic acid	mg	0.774
Vitamin B-6	mg	0.226
Folate	mcg	46
Vitamin B-12	mcg	0.2
Vitamin A, IU	IU	1018
Vitamin E	mg_ATE	1.822
Lipids
Fatty acids, total saturated	g	7.648
Fatty acids, total monounsaturated	g	12.197
Fatty acids, total polyunsaturated	g	3.855
Cholesterol	mg	27