Menu Enter a recipe name, ingredient, keyword...

AVOCADO TACO DIP

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 CAN (16 OZ) REFRIED BEANS
  • 1 CUP (8 OZ) SOUR CREAM
  • 2/3 C. MAYO
  • 1 ENVELOP TACO SEASONING
  • 1 CAN (4 OZ) CHOPPED GREEN CHILIES, DRAINED
  • 4 MEDIUM RIPE AVOCADOS, HALVED, PITTED & PEELED
  • 2 TEASPOONS LIME JUICE
  • 1/4 TEASPOON SALT
  • 1/4 TEASPOON GARLIC POWDER (OR MORE)
  • 1 CUP (4 OZ) SHREDDED SHARP CHEDDAR CHEESE
  • 1/2 CUP THINLY SLICE GREEN ONIONS (OR CHOPPED ONIONS)
  • 1/2 CUP CHOPPED FRESH TOMATO
  • 1 CAN CHOPPED BLACK OLIVES, DRAINED

Details

Preparation

Step 1

SPREAD BEANS IN SHALLOW 2 ½ QT DISH. IN A BOWL, COMBINE SOUR CREAM, MAYO & TACO SEASONING; SPREAD OVER BEANS. SPRINKLE WITH CHILIES. IN A BOWL, MASH AVOCADOS WITH LIME JUICE, SALT & GARLIC POWDER. SPREAD OVER CHILIES. SPRINKLE WITH CHEESE, ONIONS, TOMATO & OLIVES.
COVER & REFRIGERATE UNTIL SERVING. SERVE WITH TORTILLA CHIPS.

You'll also love

Review this recipe

Avocado Bruschetta with Green Sauce Tangy Cucumber and Avocado Salad