Monday, June 29, 2009

Layered Bean Dip

Mix:
2 cans (16 ounce) refried beans
1 can (4 ounce) chopped green chilies, drained
1 envelope taco seasoning mix

Blend:
2 ripe avocados, peeled and pitted
2 tablespoons lemon juice
1-16 ounce jar taco sauce (salsa, make sure that
it is more chunky than runny)
If avocados are not available replace this step
with large container of guacamole.

1 ½ cup sour cream (medium container)
3 cup shredded cheese
Black olives sliced
Tortilla chips

Layer according to order given on a 12-inch serving platter or 13 × 9-inch casserole dish.

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