Avocado Taco Dip

This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. “It is simple to make and so tasty.”

1 can (16 oz) Refried beans
1 C (8 oz) Sour cream
2/3 C Mayonnaise
1 env Taco seasoning
1 can (4 oz) Chopped green chilies, drained
4 med Ripe avocados, halved, pitted and peeled
2 tsp Lime juice
1/4 tsp Salt
1/4 tsp Garlic powder
1 C (4 oz) Shredded sharp cheddar cheese

1/2 C Thinly sliced green onions
1/2 C Chopped fresh tomato
1 can (2-1/4 oz) Sliced ripe olives, drained
Tortilla chips

1. Spread beans in a shallow 2-1/2-qt. dish.
2. In a bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.
3. In a bowl, mash avacodos with lime juice, salt and garlic powder. Spread over the chilies.
4. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving.
5. Serve with tortilla chips.

Yield: 12-14 servings.

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