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Fiesta Appetizer

This dip is always a big hit with men—maybe because of the hearty blend of flavors. It stands up great as a leftover besides...if there's any left over. I was raised on a Montana ranch, and my grandmother taught me to cook when I was 10 years old. My husband and I (we have one married daughter) are retired now. To stay active, I bowl and do crafts. My collection of cookbooks keeps right on growing, too—I started it more than 50 years ago.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    10 servings

Ingredients

  • 1 can (15 ounces) refried beans
  • 1 envelope taco seasoning
  • 3 ripe avocados, halved, seeded and peeled
  • 1 tablespoon lemon juice
  • 1/4 cup sour cream
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 medium tomatoes, chopped
  • 6 green onions, sliced
  • 1 cup shredded cheddar cheese
  • Tortilla chips

Directions

  • Combine beans and taco seasoning. Spread mixture on a round 12-in. serving platter. Mash avocados with lemon juice. Spread over beans. Spread sour cream over avocado. Sprinkle olives, chilies, tomatoes, onions and cheese over sour cream. Serve with tortilla chips.
Nutrition Facts
1/4 cup: 215 calories, 15g fat (5g saturated fat), 19mg cholesterol, 634mg sodium, 17g carbohydrate (3g sugars, 6g fiber), 7g protein.

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