Ingredients
3 medium sized avocados
2 table spoons lemon (or lime) juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 oz. sour cream
1/2 cup mayonnaise
1/2 package of taco seasoning mix (McCormick's, NOT French's)
3 (8 oz) cans of refried beans (any type is ok)
1 large bunch green onions, sliced
3 medium sized tomatoes, seeded and chopped
Sliced black olives (As many as you want. The recipe calls for a 4 oz. can, but I love olives, so I go for the biggest can of sliced olives)
Approx. 8 ounces cheddar cheese, or to desired cheesiness
Preparation
- In a small bowl, mash avocado, juice, salt and pepper (you can add garlic powder if desired).
- In a separate bowl, combine sour cream, mayonnaise, and taco seasoning mix and stir until smooth.
- Spread bean dip on a large shallow serving platter, pushing up on sides to form thicker border at edge of platter.
- Top with avocado mixture, spreading to pushed up area of bean dip. Push avocado mixture up against the bean dip to form a border of bean dip and avocado.
- Top with sour cream mixture, forming border as with beans and avocado.
- Sprinkle center of sour cream mixture with chopped tomatoes, olives, and onions. Cover with grated cheese.
- Serve with tortilla chips.
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