La La La Bamba! Mexican Dip Ole'!

La Dilettante's Note:

This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Serves: 50

Yield: 50.0

• 20 ounces can vegetarian refried beans
• 2 large very ripe avocados
• 1 tablespoon lime juice
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (1 ½ ounce) packet taco seasoning
• 2 cups finely-grated sharp cheddar cheese
• 1 cup pitted kalamata olive , chopped
• 1 pint grape tomatoes , chopped and wept between paper towels
• 1 bunch green onion , chopped
• 1 jalapeno pepper (optional)
• ¾ cup cilantro , minced

Directions:

1. Mix taco seasoning with sour cream and mayonnaise, and let sit for at least an hour.
2. Mash avocados with lime juice.
3. On a large serving platter, spread beans approximately 1/2" thick, using a spatula. Carefully top with avocado mixture, spreading to almost cover the bean layer. Top with sour cream mixture.
4. Finish with a layer of cheese, olives, tomato, green onions, and cilantro.
5. Refrigerate until ready to serve. Serve with tortilla chips or scoops.

Reviews

[Sharon123]

Yummy and so pretty too! I did scale this down for one person and served with sun chips. Thanks for a great lunch! Made for the Pick a Chef(PAC) event in the contests/event forum.