MEXICAN LAYER DIP
1 tub of guacamole (OR, peel, pit, and mash 2 large avocados with 2
tablespoons lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper)
1-1/2 cups sour cream
1 package taco seasoning mix
2 (16-ounce) cans refried beans
1/2 cup taco sauce
8 green onions, chopped
2 medium tomatoes, chopped
1 (4.5 ounce) can black olives, drained and chopped
2 cups shredded Monterrey Jack cheese and 1 cup shredded cheddar cheese
Tortilla chips
Combine sour cream and taco seasoning mix; set aside. Mix refried beans and
taco sauce; set aside.
To assemble, spread refried bean mixture on a large, shallow serving platter.
Spread avocado mixture (or guacamole) over beans. Spread sour cream mixture
over avocado. Sprinkle cheese to cover. Sprinkle chopped onion, tomatoes and
olives over all. Serve chilled or at room temperature with tortilla chips.
For a printable version of this recipe, go here.