AVOCADO TACO DIP
By á-8227
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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.
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