Beth'S Taco Dip

Name: Beth'S Taco Dip
Ingredients: 16 ounces refried beans; 8 ounces sour cream; 3 medium avocados; 16 ounces cheddar cheese, shredded; 10 ounces mild taco sauce; 0.25 (5 1/2 ounce) bottle jalapeno sauce; 1/2 cup black olives, chopped; 1/2 cup scallion, chopped; 1 1/2 cups tomatoes, chopped; 1 small onion, chopped; 1 teaspoon chili powder; 1 teaspoon garlic powder; 1 teaspoon pepper

13 ingredients

4 steps

Ingredients

16 ounces refried beans
8 ounces sour cream
3 medium avocados
16 ounces cheddar cheese, shredded
10 ounces mild taco sauce
0.25 (5 1/2 ounce) bottle jalapeno sauce
1/2 cup black olives, chopped
1/2 cup scallion, chopped
1 1/2 cups tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon pepper

Directions

1

Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish).
2

Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
3

Mix together the taco sauce, cheese, jalapeno sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
4

Serve with tortilla chips.