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Pinto Bean Dip Recipe

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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 snack—some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. —Claire Rademacher, Whittier, California

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Pinto Bean Dip Recipe

Prep/Total Time: 25 min.

Yield: 25-30 Servings

25 25

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

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.
Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer.
Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips. Yield: 25-30 servings.

Originally published as Pinto Bean Dip in Taste of Home February/March 1997, p27

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