| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Appetizers, Sauces and | 1 | Servings |
INGREDIENTS
| 2 | cn | (Large) Refried Beans |
| 2 | cn | Jalapenos, or chilies |
| 2 | Tomatoes, or more | |
| 1 | Onion, (optional) | |
| 16 | oz | Sour Cream |
| 2 | Avacados (up To 4) | |
| 2 | pk | Taco Seasoning |
| Shredded Cheese, (Mozzarlla and chedd | ||
| 1 | cn | Olives (up To 2) |
INSTRUCTIONS
Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Recipe by: Rachel Hosford Spence --ALASKA <JSRKH@ACAD1.ALASKA.EDU> Posted to MC-Recipe Digest V1 #605 by Nancy Berry <nlberry@prodigy.net> on May 11, 1997
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