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
Pinto Bean Dip
Pinto Bean Dip
Prep Time
25 min
Yield
30 servings
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 sour cream
- 1/2 cup mayonnaise
- 1 envelope taco seasoning
- 1 cup sliced green onions
- 2 medium tomatoes, chopped
- 1-1/2 cups 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.
Nutrition Facts
1/4 cup: 118 calories, 9g fat (3g saturated fat), 8mg cholesterol, 319mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 3g protein.
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