Yield: 1 Servings
|2 larges||Refried beans|
|2 cans||Jalapenos; or chilies|
|2||Tomatoes; or more|
|16 ounces||Sour cream|
|2 packs||Taco seasoning|
|Shredded cheese; (mozzarlla|
Recipe by: Rachel Hosford Spence --ALASKA <JSRKH@...> Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer.
Put a layer of sour cream on top of the refried beans, taco seasoning and chilis.
Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes.
Last put chopped up olives.
Put in the oven until the cheese is melted. I use a low heat so that everyt else warms up.
Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too.