Layered Mexican Dip

Name: Layered Mexican Dip
Prep time: 25 min
Total time: 25 min
Yield: 8-10 serving(s)
Ingredients: 1 (16 ounce) can spicy fat-free refried beans; 2 ripe avocados; 16 ounces sour cream, divided; 2 tablespoons salsa (I use Pace medium); 2 tablespoons minced onions; 1 tablespoon lemon juice; 8 ounces shredded cheddar cheese (I buy the pre-shredded bag of unseasoned mexican cheeses); 2 tomatoes, diced; 6 scallions, chopped; sliced black olives, if you can stand them, I don't use them, he he

Submitted by Kimberly D.

"If I remember correctly, I got this recipe from a book by Dianne Mott Davidson, a mystery writer who wrote about a caterer and included recipes. People are always asking for the recipe!! I've added a personal touch here or there, but it's mostly the same I think."

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Ready In:: 25mins
Ingredients:: 10
Serves:: 8-10

ingredients

1 (16 ounce) can spicy fat-free refried beans
2 ripe avocados
16 ounces sour cream, divided
2 tablespoons salsa (I use Pace medium)
2 tablespoons minced onions
1 tablespoon lemon juice
8 ounces shredded cheddar cheese (I buy the pre-shredded bag of unseasoned mexican cheeses)
2 tomatoes, diced
6 scallions, chopped
sliced black olives, if you can stand them, I don't use them, he he

directions

Layer in the bottom of pan (I use the disposable foil 13x9 inches pan, have also used 2 disposable pie plates.) the can of refried beans.
Make guacamole by mashing with a fork or in food processor the 2 avacados with the salsa, onion, lemon juice and 1/4 Cup sour cream. Place guacamole layer on top of beans.
Spread rest of sour cream over guacamole.
Sprinkle cheese layer over sour cream layer.
Sprinkle tomatoes and then scallions over cheese. (Olives too, if you like em).
Cover and chill before serving.
Serve with tortilla chips or veggies, soooo good.