Tex-mex Dip

Miss Annie's Note:

This makes a huge amount

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

Ingredients:

Yield: 15

• 3 medium ripe avocados
• 1 can refried beans or 2 cans jalapeno bean dip
• 2 tablespoons lemon juice
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 cup picante sauce
• 1 cup sour cream
• ½ cup mayonnaise
• 1 package taco seasoning mix
• 1 bunch green onion , with tops,chopped (about 1 cup)
• 3 medium tomatoes , chopped
• 2 (3 ½ ounce) cans ripe olives , chopped or 2 cans green chilies,chopped
• 1 cup shredded cheddar cheese

Directions:

1. To Assemble: Peel, pit and mash avocados in medium bowl with lemon juice, garlic powder, salt and pepper.
2. Combine sour cream, mayonnaise and taco seasoning mix in bowl.
3. Spread beans on a large shallow serving platter.
4. Top with seasoned avocado mixture.
5. Layer with picante sauce, then with sour cream mixture.
6. Sprinkle with chopped onions, tomatoes and olives.
7. Cover with shredded cheese.
8. (I sometimes use a mixture of Monterey Jack and Cheddar).
9. Served chilled or room temperature with your favorite tortilla chips.
10. You may substitute 2 cans drained green chilies for the olives.

Reviews

[Dana-MMH]

Miss. Annie, I just received a phone call from my family who is on our boat eating this dip as I type this. Well, they give this dip a 5 star plus some! I do hope there is some left for me when they get home. I would love to taste it, I did however lick my fingers alot while making this last night. :-) I used 2 cans of refried beans, and I added all the toppings after I put the cheese on. It looked really good, and had great color to it also. Thanks, it looks like this will be a request from now on.