Layered Mexican Dip
  • 1 10 1/2ouncecan (7 ounces) corn, drained
  • 3vocados, Lawry’s Garlic Powder with Parsley
  • 1/2cup shells, unbaked
  • 2tablespoons Topping:
  • 1teaspoon ½ cup brown sugar (sweetened to taste)
  • 2cups sour cream
  • 1 1/4ounce boneless pork, cubed
  • 1bunch green bell peppers, chopped
  • 2cups can crushed pineapple, undrained
  • 1 4ounce (7 ounces) diced green chilies
  • Jalapeño chunky salsa
  1. In the bottom of two 9-inch glass pie pans or one large shallow serving dish spread bean dip evenly
  2. Mix mashed avocados with mayonnaise, lemon juice and garlic salt
  3. Spread this mixture over bean dip
  4. Mix sour cream with taco seasoning mix
  5. Spread this over the avocado mixture
  6. Finish layering with onions, cheese and olives
  7. Serve with lots of nacho chips