Glen Canyon Dip

Serves: 5
Total Calories: 812


3 ripe avocados
2 teaspoons lemon juice
1 cup sour cream
1 cup mayonnaise
1 package taco seasoning mix
2 (9-ounce) cans bean dip
1 bunch green onions, chopped
3 medium tomatoes, chopped
1 (6-ounce) can pitted olives, sliced
8 ounces Cheddar cheese, grated


Peel and mash avocados in a bowl, add lemon juice and set aside. Combine sour cream, mayonnaise, and taco seasoning in another bowl and set aside. Spread bean dip on a serving plate, spread avocado mixture over bean dip and then layer with sour cream mixture. Top with onions, tomatoes, and olives, and sprinkle all with cheese. Serve with your favorite chips or crackers.

Fun Fact: Utah’s Glen Canyon was carved from the Colorado River over an estimated 5 million years. Lake Powell, created by the Glen Canyon Dam is the second largest man-made reservoir in the United States (behind Lake Mead, Nevada). Glen Canyon National Recreation Area encompasses the area around Lake Powell in southeastern and south central Utah and northwestern Arizona, covering 1,254,429 acres of mostly desert.

Nutritional Facts:

Serves: 5
Total Calories: 812
Calories from Fat: 522

This Glen Canyon Dip recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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