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Layered Taco Dip
Yield: 10 Servings
Source: NANCY COUCH LEE (MRS. JAMES JR.)
1 cn (15-oz) refried beans
3 ripe avocados
2 tb lemon juice
1/4 ts salt
1/4 ts pepper
1/4 ts garlic powder
1 ct (8-oz) sour cream
2 tb mayonnaise
1 pk (1.25-oz) taco seasoning mix
2 tomatoes; chopped
1 bunch green onions (tops and bottoms), chopped
1 pk (8-oz) cheddar cheese; grated
1 cn (4.25-oz) chopped black olives; drained
picante sauce (optional)
jalapeno peppers (optional)
tortilla chips
Spread refried beans on the bottom of a 9x13 pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.) ln another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making
each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over tomato layer, if desired, and jalapeņo peppers may be added to the top.
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