Avocado Taco Dip
This is one of my favorite appetizers! I have been making this many years.
Layer One:
1 can (16 ounces) refried beans
Layer Two:
1 cup (8 ounces) sour cream
2/3 cup mayonnaise
1 envelope taco seasoning
Layer Three:
1 can (4 ounces) chopped green chilies, drained
Layer Four:
4 medium ripe avocados, halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
Toppings:
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 can black olives, drained and sliced
Tortilla chips...lime tortilla chips go great with this dip!
Directions:
Spread beans in a shallow 2-1/2-qt. dish. In a bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. In a bowl, mash avocados with lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Yield: 12-14 servings.
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