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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Perk up this classic dish with fresh lime juice and homemade guacamole. Ingredients:
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 (drain to equal 1 cup if salsa is especially runny) |
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:
1. 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. In a third small bowl, mix sour cream and mayonnaise.
2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa 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.
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