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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I was looking for an appetizer dip that was a little different with a touch of heat and came across this recipe that has a bit more than a touch of heat and spice but I thought this sounded perfect for get togethers. Recipe source: Simply Simpatico, a community cookbook Ingredients:
1 (16 ounce) can refried beans |
1 (1 1/4 ounce) package taco seasoning mix |
3 avocados, mashed |
3 tablespoons sour cream |
2 tablespoons lemon juice |
1/4 teaspoon garlic salt |
1 (4 ounce) can green chilies, drained and chopped |
4 green onions, greens only chopped |
1/2 lb cheddar cheese, shredded |
1/2 lb monterey jack cheese, shredded |
12 ripe olives, pitted and sliced |
1 tomato, seeded and cubed |
chili powder, to taste |
parsley, garnish |
1 (7 ounce) bag tortilla chips |
Directions:
1. Use a glass pie plate or a glass serving dish and this will be made in layers.
2. Layer 1: mix together refried beans and taco seasoning. Spread on pie dish, but not all the way to the edges.
3. Layer 2: Mash the avocados with sour cream, lemon juice and garlic salt. Spread on top of bean mixture.
4. Layer 3: Sprinkle green chiles and green onions over all.
5. Layer 4: Combine cheeses and sprinkle over covering the previous layers completely.
6. Layer 5: Decorate with sliced olives and tomatoe cubes.
7. Sprinkle chili powder over all and garnish with parsley.
8. Serve with tortilla chips.
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