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Avocado Taco Dip

This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    14 servings

Ingredients

  • 1 can (16 ounces) refried beans
  • 1 cup sour cream
  • 2/3 cup mayonnaise
  • 1 envelope taco seasoning
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 medium ripe avocados, halved, pitted and peeled
  • 2 teaspoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped fresh tomato
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Tortilla chips

Directions

  • Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.
  • In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts
1 serving: 275 calories, 23g fat (6g saturated fat), 26mg cholesterol, 568mg sodium, 13g carbohydrate (2g sugars, 5g fiber), 5g protein.

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