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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 25 |
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Whenever there's a gathering, friends tell me, Be sure to bring your bean dip! With several delightful layers, this is more than a snacksome guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. Claire Rademacher, Whittier, California Ingredients:
2 cans (15 ounces each) pinto beans, rinsed and drained |
1-1/4 teaspoons salt, divided |
1/4 teaspoon pepper |
1/8 to 1/4 teaspoon hot pepper sauce |
3 ripe avocados, peeled and pitted |
4 teaspoons lemon juice |
1 cup (8 ounces) sour cream |
1/2 cup mayonnaise |
1 envelope taco seasoning |
1 cup sliced green onions |
2 medium tomatoes, chopped |
1-1/2 cups (6 ounces) shredded cheddar cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
tortilla chips |
Directions:
1. In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate.
2. Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer.
3. Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips. Yield: 25-30 servings.
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