Mexican Dip
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A mexican take on mexican dip, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 16 oz. can refried beans
- 3 small soft avocados
- 1 tsp. lemon juice
- 1 tsp. garlic salt
- 2 Tbsp. salsa
- spoonful Miracle Whip
- 8 oz. sour cream
- medium size jar Pace picante sauce
- shredded Cheddar cheese
- 1 bunch green onions
- 1 tomato
- 1 can black olives
Method
Spread refried beans in bottom of 9 x 9-inch pan.
Mash up avocados; adding lemon juice, garlic salt, salsa and Miracle Whip. Spread that mixture on top of refried beans.
Next, layer of sour cream.
Over sour cream, pour all the salsa.
On top of salsa put chopped green onions, chopped tomato and chopped black olives. Chill in refrigerator.
Serve with chips.
Do not make ahead of time.
Rate:
