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Avocado Taco Dip

Avocado Taco Dip
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."
12-14 ServingsPrep/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 California 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 small bowl, combine
  • sour cream, mayonnaise and taco seasoning; spread over beans.
  • Sprinkle with chilies.
  • In a large bowl, mash avocados with the 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.
© Taste of Home 2013

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Avocado Taco Dip (continued)

Nutrition Facts: 1 serving (2 tablespoons) equals 275 calories, 23 g fat (6 g saturated fat), 26 mg cholesterol, 568 mg sodium, 13 g carbohydrate, 5 g fiber, 5 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013