Yield: 1 Servings
|2||Large Can Refried Beans|
|2 cans||Jalapenos; or chilies|
|2||Tomatoes; or more|
|16 ounces||Sour Cream|
|2||To 4 Avacados|
|2 packs||Taco Seasoning|
|Shredded Cheese; (Mozzarlla and chedd|
|1||To 2 Cans Olives|
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 everything else warms up.
Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too.
Recipe By : Rachel Hosford Spence --ALASKA <JSRKH@...> Posted to EAT-L Digest 21 Sep 96 Date: Sun, 22 Sep 1996 11:37:27 -0400 From: Eileen & Bob Holze <beck4@...>