Ingredients

• 9 oz. can bean dip
• 1/4 C picante sauce
• 1 8 oz container refrigerated guacamole
• 1 8 oz carton dairy sour cream
• 1 C shredded cheddar or taco cheese
• 1/4 C sliced green onion (about 2)
• 2 T sliced pitted ripe olives
• 2/3 C chopped tomato (1 medium)

Directions

1. Combine bean dip and picante sauce; spread into a rectangle dish (about 9X5) making a layer about 14 inch thick. Next, carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
3. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)

Here's a recipe from my Texas roots. I heart me some true Mexican food and who can't resist a little something sweet?

INGREDIENTS:

3 c flour
3 t baking powder
2 t salt
1 T shortening
Honey (optional)

Sift flour, baking powder and salt. Cut in shortening then add lukewarm water to make a soft dough. Let rise 1 hour. Roll out ¼ to ½ inch thick. Cut squares about 3 inches. Fry dough. They should puff in the center.
After cooking and while hot, sprinkle with cinnamon sugar mix, or powdered sugar, or dip in honey.
Butter and honey is also great added after cooking inside the puff.