| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dip |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
(15-oz) refried beans |
| 3 |
|
Ripe avocados |
| 2 |
tb |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Garlic powder |
| 1 |
ct |
(8-oz) sour cream |
| 2 |
tb |
Mayonnaise |
| 1 |
pk |
(1.25-oz) taco seasoning mix |
| 2 |
|
Tomatoes; chopped |
| 1 |
|
Bunch green onions (tops and bottoms); chopped |
| 1 |
pk |
(8-oz) Cheddar cheese; grated |
| 1 |
cn |
(4.25-oz) chopped black olives; drained |
|
|
Picante sauce (optional) |
|
|
Jalapeno peppers (optional) |
|
|
Tortilla chips |
INSTRUCTIONS
Spread refried beans on the bottom of a 9x13 pyrex dish and set aside. Mash
avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may
use a 16 ounce container Calavo avocado dip instead of avocado mixture.) ln
another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread
avocado mixture over refried beans. Spread the sour cream mixture over the
avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making
each a separate layer. You should have 7 layers when completed. Serve cold
with tortilla chips. Picante sauce may be spooned over tomato layer, if
desired, and jalapeNo peppers may be added to the top.
NANCY COUCH LEE (MRS. JAMES JR.)
KENAN KEYES (MRS. GRIFF)
ALTA JEAN GOOD
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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