Taste of Home
Pinto Bean Dip
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 30 servings.
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
Ingredients
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2 cans (15 ounces each) pinto beans, rinsed and drained
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1-1/4 teaspoons salt, divided
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1/4 teaspoon pepper
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1/8 to 1/4 teaspoon hot pepper sauce
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3 ripe avocados, peeled and pitted
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4 teaspoons lemon juice
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1 cup sour cream
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1/2 cup mayonnaise
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1 envelope taco seasoning
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1 cup sliced green onions
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2 medium tomatoes, chopped
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1-1/2 cups shredded cheddar cheese
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1 can (2-1/4 ounces) sliced ripe olives, drained
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Tortilla chips
Directions
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1.
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.
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2.
Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer.
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3.
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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