LAYERED BEAN DIP CASSEROLE
2 cans vegetarian refried
beans
1 can (4 oz.) chopped green
chilies, drained, optional
1 envelope (1 1/4 oz.) taco
seasoning mix
2 ripe avocados, peeled and
pitted
2 Tbsp. lemon juice
1 jar (16 oz.) salsa
garlic powder
cumin
1 1/2 cups sour cream
3 cups shredded lettuce
1 1/2 cups grated cheddar
cheese
1 can sliced black olives
4 scallions, washed and sliced
tortilla chips
Mix refried beans, chilies,
and taco seasoning mix. Spread in
bottom of large casserole
dish. Mash avocados, and mix with
lemon juice, 2 Tbsp.
salsa, cumin, and garlic to taste. Spread
on top of refried beans.
Spread remainder of salsa on top of
avocado mixture. Spread
sour cream on top of salsa. Top with
shredded lettuce ( optional,
or may be placed on bottom if
preferred ), grated cheese,
olives, and scallions. Serve with
tortilla chips.
Makes 8-10 servings.
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