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Pinto Bean Dip

Total Time

Prep/Total Time: 25 min.

Makes

30 servings

Whenever there's a gathering, friends tell me, "Be sure to bring your bean dip!" With several delightful layers, this is more than a snack—some guests practically make a meal out of it. You'll need big chips to pick up all the scrumptious ingredients. —Claire Rademacher, Whittier, California

Ingredients

  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1-1/4 teaspoons salt, divided
  • 1/4 teaspoon pepper
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 3 ripe avocados, peeled and pitted
  • 4 teaspoons lemon juice
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 envelope taco seasoning
  • 1 cup sliced green onions
  • 2 medium tomatoes, chopped
  • 1-1/2 cups shredded cheddar cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Tortilla chips

Directions

  1. In a large bowl, mash beans with a fork; stir in 3/4 teaspoon salt, pepper and pepper sauce. Spread onto a 12-in. serving plate.
  2. Mash avocados with lemon juice and remaining salt; spread over bean mixture. Combine the sour cream, mayonnaise and taco seasoning; spread over avocado layer.
  3. Sprinkle with onions, tomatoes, cheese and olives. Serve with tortilla chips.

Nutrition Facts

1/4 cup: 118 calories, 9g fat (3g saturated fat), 8mg cholesterol, 319mg sodium, 8g carbohydrate (1g sugars, 2g fiber), 3g protein.

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