Recipe: Pinto Bean Dip (layered on a plate with avocado, sour cream, taco seasoning)

PINTO BEAN DIP

1 (29 oz) can pinto beans, rinsed and drained
1 1/4 tsp salt, divided use
1/4 tsp ground black pepper
1/8 to 1/4 tsp hot pepper sauce
3 large ripe avocados, peeled and pitted
4 tsp lemon juice
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
1 cup sliced green onion
2 medium tomatoes, chopped
1 1/2 cups shredded cheddar cheese
1 (2 1/4 oz) can sliced ripe olives, drained
Tortilla chips (for serving)

In a bowl, mash beans with fork; stir in 3/4 teaspoon salt, black pepper and hot pepper sauce. Spread onto a 12-inch serving plate; set aside.

Mash avocados with lemon juice and remaining 1/2 teaspoon salt; spread over bean mixture; set aside.

Combine sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with onions, tomatoes, cheese and olives.

Serve with tortilla chips.

Makes 25-30 servings
From: Shelby, IA - 10-10-99