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Southwestern Dip

Cooks' Note

In place of the prepared mix, you may substitute 2 medium ripe avocados, mashed and mixed with 2 tablespoons lemon juice, 1ā„2 teaspoon salt, and 1ā„4 teaspoon black pepper.

Recipe information

  • Yield

    yields 3 to 4 cups

Ingredients

One 16-ounce can refried beans
One 8-ounce package cream cheese
2 large tomatoes, diced
One half of a 1Ā 1/2-ounce package of dried taco seasoning
One 6-ounce carton prepared avocado dip (see Note next page)
One 4-ounce can chopped ripe olives
1 small onion, chopped
One 4Ā 1/2-ounce can chopped green chilies

Preparation

  1. Layer ingredients in a 9 Ɨ 13-inch dish in the order given. Chill for several hours. Serve with tortilla chips.

Paula Deen's Kitchen Classics
TagsDipSouthwesternAmericanCream CheeseCheeseDairyTomatoVegetableBean and LegumeSnackGluten FreeNut FreeVegetarianQuickMake AheadNo-CookSuper BowlCookbooks
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