Ingredients

  • 2 cans Frito Lay bean dip
  • 3 medium sized avocados
  • Salt & pepper
  • Lemon juice (yes lemon, most people use lime… I’m different)
  • 2 Roma tomatoes (diced)
  • 1 cup chopped green onion
  • 1 small can sliced olives (drained)
  • 1 package Kraft Mexican cheese (taco or four cheese blend)
  • 1 package taco seasoning
  • 1 cup/8oz. sour cream
  • ½ cup Miracle Whip

Instructions

  1. In a bowl, combine: taco seasoning, sour cream and Miracle Whip. Mix well and place in refrigerator to cool.
  2. In a separate bowl, mash avocados, add ~1 to 2 tablespoon of lemon juice, salt and pepper to taste. (The amount of lemon juice varies so just start small and add until desired guac taste is achieved).
  3. On an ungreased serving tray (I just use a baking pan), spread the 2 cans of bean dip across the bottom evenly.
  4. Spread the guac layer over the bean dip (it’s generally thick so I tend to dab delicately).
  5. Spread the taco/sour cream/ miracle whip combo over the guac.
  6. Sprinkle cheese over the layers (I am typically heavy handed here and give a thick layer of cheese).
  7. Add chopped onions, tomatoes, and olives.
  8. Serve chilled (usually good after 30 minutes or so in fridge).