Yummy Taco Salad Dip Recipe

Ingredients
<br>- 1 (16 ounce) can refried beans
<br>- 2 avocados, peeled and pitted
<br>- 1 teaspoon lemon juice
<br>- 1 (16 ounce) container sour cream
<br>- 1 (1.25 ounce) package taco seasoning mix
<br>- 2 tomatoes, diced
<br>- 1 (2.25 ounce) can sliced black olives, drained
<br>- 1 bunch green onions, chopped
<br>- 1 (16 ounce) package Cheddar cheese, shredded
<br><p></p>Directions
<br>step 1: In a 12x12 inch or larger dish, evenly spread the refried beans in a thin layer.
<br>step 2: In a medium bowl, mix the avocado and lemon juice until almost smooth. A few avocado lumps are desirable. Spread the avocado mixture over the refried beans.  In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. Top the dip with a layer of cheese.
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Ingredients
- 1 (16 ounce) can refried beans
- 2 avocados, peeled and pitted
- 1 teaspoon lemon juice
- 1 (16 ounce) container sour cream
- 1 (1.25 ounce) package taco seasoning mix
- 2 tomatoes, diced
- 1 (2.25 ounce) can sliced black olives, drained
- 1 bunch green onions, chopped
- 1 (16 ounce) package Cheddar cheese, shredded

Directions
step 1: In a 12x12 inch or larger dish, evenly spread the refried beans in a thin layer.
step 2: In a medium bowl, mix the avocado and lemon juice until almost smooth. A few avocado lumps are desirable. Spread the avocado mixture over the refried beans. In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture. Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions. Top the dip with a layer of cheese.

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