Combine sour cream and taco seasoning. Refrigerate several hours. In separate bowl, mash avocados and blend with lemon juice and mayonnaise. In another bowl, combine olives, tomatoes and onion. In glass bowl or baking dish, layer ingredients as follows: bean dip, avocado mixture, sour cream, olive/tomato mixture, cheese. Serve with tortilla chips. F.A.T. Reducer: Use lowfat sour cream and cheddar cheese. Hotkey Shortcut: Chop black olives in food processor. Posted to MM-Recipes Digest by firstname.lastname@example.org on Sep 06, 1998
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|Serving Size: 1 Serving (56g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 192 (76%)|
|Amt Per Serving||% DV|
|Total Fat 21.3g||28 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 26.6mg||8 %|
|Sodium 369.5mg||13 %|
|Potassium 135mg||4 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 11.3g|
|Protein 4.4g||6 %|
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Calories per serving: 252
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