This is a great dip for parties because it can be made in advance and can be left at room temperature, not to mention it’s delicious! I made this with some crockpot refried beans for a potluck at Den’s work and they gobbled it up, leaving me with only the tiny separate dish I had made along with it for myself:
Isn’t it cute?
To make your dip, take some refried beans and spread them in the bottom of your dish:
Then spread on some mashed avocado:
And the taco sour cream:
Some cheese (of course!) and black olives (forgot to take a pic of just the cheese layer):
And green onions:
Easy peasy! Now dig in.
1 lb. crockpot refried beans (about 2 cups)
3 ripe avocados
2 tablespoons lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
3 medium tomatoes, diced & drained in a colander
1 (16-oz) tub sour cream
3 tablespoons taco seasoning mix (or 1 envelope taco seasoning)
Salt to taste
2 cups shredded Mexican cheese blend
1/2 cup sliced black olives
1 bunch green onions, chopped
Spread the beans in the bottom of a 9×13 dish. Mash the avocados and stir in the lime juice, salt & pepper. Spread over the beans. Sprinkle the diced tomato over the avocado. Mix the sour cream with the taco seasoning, adding salt to taste if necessary, and spread over the tomatoes. Sprinkle the cheese, then the olives & the green onions. Refrigerate until ready to serve.