1 (16 ounce) can refried beans (traditional variety)
1 (4.5 ounce) can chopped green chiles, undrained
1 tablespoon fresh lime juice, plus
2 tablespoons fresh lime juice for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 cup salsa (I used the homemade salsa from earlier this week)
3/4 cup sliced canned black olives, drained
1 cup grated pepper Jack cheese
1/2 cup thin sliced scallion greens, green part only
Directions
Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole (I added a little the fresh salsa to my guac). In a third small bowl, mix sour cream and mayonnaise.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa (i added diced tomatoes here too) over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions. (i skipped the green onions, didn't have any on hand)
1 comment:
Yum! I haven't had this in ages! Must make soon! I even have chips already ;-)
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