Baked Taco Dip

By charlotteh371

Ingredients

• 1 (16-ounce) can refried beans
• 3 avocados
• 3 Tablespoons fresh lime juice
• 1 teaspoon salt
• 1 bunch green onions, chopped thinly
• 1 (8-ounce) container sour cream
• 1 packet taco seasoning (I like the Trader Joe’s brand, but you can make your own)
• 1/2 cup drained green chilies
• 1/2 cup sliced black olives
• 5 tomatoes, seeded and chopped
• 2 cups shredded cheddar cheese

Preparation

Step 1

Preheat the oven to 350 degrees. Mash the avocados in a small bowl. Add the lime juice and salt to taste.

Add about ¼ cup chopped green onions to the mashed avocados. Set aside.

Stir together the sour cream and taco seasoning in another small bowl. Set aside.

Spread the refried beans into a casserole dish. Add the avocado and spread evenly.

Layer the sour cream mixture and spread evenly.

Add the green onions, chiles, black olives, and tomatoes. I reserve some of the vegetables for the top after it has been baked.

Cover with shredded cheese.

Bake for 20-30 minutes or until the cheese is melted and bubbly. Top with the remaining green onions, olives, and tomatoes. This is delicious hot, but also great at room temperature.