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Pinto Bean Dip

Pinto Bean Dip
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
25-30 ServingsPrep/Total Time: 25 min.

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 California 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.
© Taste of Home 2013

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Pinto Bean Dip (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013