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Mix the Japapeno Bean Dip with 1 carton of sour cream. Spread in the bottom of a deep serving dish. Make an avocado dip - mash avocado, add 1 carton light sour cream, add a little (or a lot) chili powder, dash tomato sauce (ketchup), 2 tablespoons lemon juice, ground black pepper. Spread the avocado mix evenly over the jalapeno. Cover the avocado with grated cheese. Place the pitted halved black olives over the cheese. Place the diced tomato over the olives. Sprinkle the parsley over the tomato. NOTES : Serve with extra heavy duty corn chips, and stand back. . .once tasted, this dip becomes addictive. . . Posted to FOODWINE Digest 13 Dec 96 Recipe by: Philippa Jane Wightman From: Chris Marksberry
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|Serving Size: 1 Serving (269g)|
|Recipe Makes: 10|
|Calories from Fat: 107 (27%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 28.1mg||9 %|
|Sodium 203.9mg||7 %|
|Potassium 529.8mg||14 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 62.3g|
|Protein 11.6g||17 %|
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Calories per serving: 400
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