THEME: Layered Taco Dip

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Jamie R

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Nov 6, 2010, 5:44:11 PM11/6/10

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Layered Taco Dip

1 (15 ounce) can refried beans
3 ripe avocados
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (8 ounce) carton sour cream
2 Tablespoons mayonnaise
1 (1-1/4 ounce) package taco seasoning mix
2 tomatoes, chopped
1 bunch green onions (tops and bottoms), chopped
1 (8 ounce) package Cheddar cheese, grated
1 (4-1/4 ounce) can chopped black olives, drained
Picante sauce (Optional)
Jalapeno peppers (Optional)
Tortilla chips

Spread refried beans on the bottom of a 9 x 13 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.) In 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 the tomato layer, if
desired, and jalapeno peppers may be added to the top.

Note: For a special occasion, make a crust of 1-1/2 to 2 cups corn
chips and 1/4 cup melted butter. Place in bottom and sides of
springform pan and bake for 8 to 10 minutes at 350 degrees. Layer the
taco dip ingredients in the pan. Refrigerate for several hours and
unmold at serving time.