Black Bean & Corn Guacamole: Stir 1 can (8 3/4 oz.) whole kernel corn, drained, 1 cup each canned black beans, drained and rinsed, and chopped tomato into prepared guacamole. Serve as a dip or an accompaniment to grilled meats. Makes 3 cups.
Seven Layer Fiesta Dip: Spread 1 can (16 oz.) refried beans in shallow serving dish. Mix 1 pint (16 oz.) sour cream and 1 pkg. McCormick Taco Seasoning Mix. Spread over beans. Top with 2 cups shredded cheese, 1 cup each prepared Guacamole Seasoning Mix and chopped tomato, and 1/2 cup each sliced green onions and black olives. Makes 8 cups.
MALTODEXTRIN, SALT, ONION, NONFAT DRY MILK, MODIFIED TAPIOCA STARCH, RED BELL PEPPERS, SOUR CREAM SOLIDS (CREAM, NONFAT DRY MILK, AND CULTURES), GARLIC, CORN SYRUP SOLIDS, JALAPEÑO PEPPERS, CULTURED NONFAT DRY MILK, LEMON JUICE SOLIDS, PARSLEY, LACTIC ACID, CITRIC ACID, EXTRACTIVES OF RED PEPPER, AND NATURAL FLAVORS.
1 tsp. dry mix (1.8g)
The very best guacamole mix EVER! I do prefer the "Spicy" one though. Just follow the directions and then add about 4 table spoons of your favorite salsa... (Home made salsa being best)... Let it sit in the refrigerator for at least a half of an hour. Mix again, and eat! Believe me, you will never use another product!
Darrell Davis | June 08, 2017 |
A gritty salty guacamole with milk? Stick to the single jar spices please.
Ima Cook | November 03, 2016 |