Mexican Layered Dip
2 (15oz) cans refried beans with green chilies 1/2 cup mayonnaise 1/2 cup sour cream 2 avocadoes, peeled, pitted & chopped 2 tbsp fresh lemon juice 1/2 cup picante sauce Tortilla chips 1 cup shredded Cheddar cheese 1 cup shredded Monterey Jack 4 green onions, chopped 1 (4oz) can sliced black olives Spread beans in 9x13 inch baking dish. Combine mayonnaise and sour cream and spread over bean dip. Sprinkle chopped avocadoes with lemon juice; layer over mayonnaise mixture. Cover with picante sauce. Sprinkle with Cheddar and Monterey Jack cheeses, then onions. Top with black olives. Bake uncovered at 350* for 30 minutes. Serve with tortilla chips. *This is also delicious served cold, without baking.
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