My sister-in-law shared this recipe withe me, and I prepared it for my daughter’s Memorial Day party.
It is somewhat similar to a Taco Dip, but much creamier, and with a little more kick to it. There was lots of positive feedback from everyone who tried it. I made this dip with only 6 layers, since I omitted the black olives (I am not a big fan of olives).
Ingredients:
- 1 can Refried Beans
- 16 oz Sour Cream
- 1/3 cup Ortega Taco Sauce
- 3 Avocados, ripe
- 2 Tbs. Lemon Juice
- 1/4 cup Mayonnaise
- 1 envelope Dry Taco Mix (low sodium if possible)
- 4 oz. Cheddar Cheese, shredded
- 4 oz. Monterey Jack Cheese, shredded
- 1/2 cup Scallions, chopped
- 1/2 cup Plum Tomatoes, chopped
- 1 can Pitted Black Olives, sliced
Directions:
- Combine Refried Beans and 2 Tbs. of Sour Cream, and ½ cup of Taco Sauce, until creamy.
- Spread on the bottom of a large round platter (large pie pan).
- Mash up 3 Avocados with 2 Tbs. of Lemon Juice, add salt, pepper, and 2 Tbs. Sour Cream. (You can add a few dashes of Tabasco Sauce, for additional zest).
- Mix it until creamy.
- Spread mixture over beans, leaving ½ inch border of beans showing.
- Mix 1 cup of Sour Cream with Mayonnaise, and Dry Taco Mix.
- Spread over Avocado, leaving ½ inch border of Avocado showing).
- Sprinkle with shredded Cheddar and Monterey Jack Cheese.
- Sprinkle with chopped scallions.
- Layer the chopped plum tomatoes.
- Top off with sliced Olives.
- Chill, until ready to serve.
Serve with bite size, or scoops, Tortilla chips.
Tip: If you can’t find ripe avocados, you may use the ready made guacamole fresh paste (14 oz.), found in your supermarket, and the dip still tastes great!
