Taco Dip
Ingredients:
1 large can of refried beans
1 ripe avocado, mashed with 2 tablespoon lemon juice
1 cup sour cream mixed with ½ pkg. dried Taco Seasoning
½ cup of black or green olives, sliced coarsely in food processor or sliced thinly
3 green scallions, chopped finely in food processor
1 cup plum tomatoes, sliced thin or cherry tomatoes, halved
Enough shredded cheddar cheese to spread on top as last layer
Instructions:
- On a large serving try, spread each layer one on top of the other ending with the shredded cheddar.
- Serve with tortilla chips and scoop up dip.
Origin of recipe: We had it for the first time at a family reunion in Pennsylvania; one of Randi Schaeffer’s friends had made it and brought it over for everyone to share.
Note: Great for crowds! Every time we have a large group over, this is one of our favorite dishes to serve. It also goes a long way. We served it at Wendy’s Sweet 16 party to a crowd of approximately 120…we had made two batches and nothing was leftover!