Tex-Mex Dip

Tex-Mex Dip

Serves 12


3 medium ripe avocados, peeled and pitted
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
1 package (1.25-ounce to 3-ounce) taco seasoning mix
1/2 cup mayonnaise
2 cans refried beans
Large bunch green onions with tops, chopped (about 1 cup)
3 medium tomatoes, chopped (about 2 cups)
1 can pitted black olives, sliced
8 ounces Cheddar cheese, shredded

In a medium bowl, smash avocados with a fork. Mix in lemon juice, salt and pepper. In another medium bowl, combine sour cream, seasoning mix and mayonnaise. To assemble, spread beans in bottom of an oblong baking or casserole dish. Top beans with the avocado mixture; then layer on the sour cream mixture. Sprinkle with onions, tomatoes and olives. Top with cheese. Serve chilled with tortilla chips.

Nutritional analysis per serving: 371 calories, 28 grams fat, 23 grams carbohydrates, 12 grams protein, 32 milligrams cholesterol, 873 milligrams sodium, 6 grams dietary fiber, 64 percent of calories from fat.

B-man :smiley: