Ingredients
| 16 |
oz Refried Beans |
| 1 |
tsp garlic powder |
| 1 |
tsp cumin |
| 2 |
avocados |
| 2 |
tsps onion, grated |
| 1 |
cup sour cream |
| 1 |
cup cheddar cheese, shredded |
| 1 |
cup Monterey jack cheese, shredded |
| 1 |
cup green onion, chopped |
| 1 |
cup tomatoes, chopped |
| 1/2 |
cup black olives, sliced |
Directions
- In a small bowl, mash the refried beans with a fork, to soften, and stir in the garlic and cumin. Thin the bean mixture, if necessary, with a little water, milk, or preferably sour cream. Spread the bean (dip) evently on a large serving platter.
- Cut the avocados in half, lengthwise, and remove the seeds. Scoop the meat into a small bowl; mash with a fork and stir in the grated onion. Carefully spread the avocado (dip) onto the bean dip to within 1/2" of the edge of the bean dip.
- Add the remaining layers one at a time, each to within 1/2" of the last layer, in this order: sour cream, Cheddar, Monterey Jack, green onions, tomatoes, and black olives. Whoops! That's 8 layers. Quick, eat a layer! Serve with Tortilla Chips. Makes a lot.
Categories
Appetizers
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