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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Great dip for parties or to accompany a Mexican meal. There are many versions of this favorite - mine highlights the New Mexican green chile. Ingredients:
1-16 oz. can refried beans |
1/2 c. taco sauce |
3/4 c. shredded cheese (3 oz) |
1-8 oz. pkg cream cheese, softened |
1/4 c. sour cream |
3 tbsp mayonnaise |
1-4 oz. can (or 1/2 c.) chopped hatch green chiles |
1/4 tsp garlic powder |
1 large avocado seeded & peeled |
1 med. onion, cut up |
1 tbsp lemon juice |
1 tomato, seeded & chopped |
1/2 c. sliced pitted ripe olives |
1/2 c. sliced green onions |
tortilla chips |
Directions:
1. In 3-cup bowl, stir together refried beans, taco sauce, and several dashes bottled hot pepper sauce, if desired.
2. Spread the refried bean mixture evenly on bottom and sides of a rectangular (6 1/2 X 11) tupperware container, or a glass dish of similar size for presentation. Sprinkle half of the shredded cheese over the bean layer.
3. In small mixing bowl, combine the cream cheese, sour cream, mayonnaise, green chile and garlic powder; beat with mixer on medium speed till smooth. Spread the cream cheese mixture evenly over the cheese.
4. (This step can be substituted by packaged avocado dip if desired). Cut avocado into small pieces. In a blender container or food processor bowl, blend cut-up avocado, onion, and lemon juice until smooth. Spread this over the cream cheese mixture.
5. Top evenly with tomato, olives and green onions. If you want, also sprinkle some green chile on top as well for effect.
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