TORTILLA CHIPS AND DIP RECIPES

Steps:

• In a small bowl stir sour cream, mayo and taco mix.
• In another bowl mash the avocado.
• Stir in the salsa, lemon juice and 1/4 tsp hot sauce.
• Stir 1/2 hot sauce into the beans if desired.
• In 13x9 dish, spread the beans.
• Top with the avocado mixture.
• Top with the sour cream mixture.
• Sprinkle cheese over this.
• Top with tomatoes.
• Sprinkle with olives.
• Cover and refrigerate overnite.
• To make tortilla chips.
• Stack tortillas and cut into 6 wedges.
• In deep skillet heat oil to 1/2 inch.
• Fry wedges a few at a time til crisp and lightly browned.
• About 1 minute for corn or 45 secs for flour.
• Drain well and serve with the dip.

Steps:

• Preheat broiler.
• Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened. Place the bell pepper in a zip-top plastic bag, and seal. Let stand for 5 minutes, and peel. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.
• Preheat oven to 400°.
• Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden. Serve the dip with chips.