Avocado Taco Dip
Taste of Home
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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."
SERVINGS: 12-14
CATEGORY: Appetizer
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
- 1 can (16 ounces) refried beans
- 1 cup (8 ounces) sour cream
- 2/3 cup mayonnaise
- 1 envelope taco seasoning
- 1 can (4 ounces) chopped green chilies, drained
- 4 medium ripe avocados, halved, pitted and peeled
- 2 teaspoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1/2 cup thinly sliced green onions
- 1/2 cup chopped fresh tomato
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Tortilla chips
Directions:
Spread beans in a shallow 2-1/2-qt. dish. In a bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies. In a bowl, mash avocados with lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 12-14 servings.