One of my best friends is getting married, so I am very busy this month with wedding preparations, showers and bachelorettes. No time for much else these days. But, I was able to squeeze in some time to nab my hubby and get him to take a few snapshots of this taco dip before I ran out the door to deliver it, and myself, to one of the showers. Admittedly, it may not be the most appetizing food to shoot, but that doesn’t make it any less tasty.
My mom used to make this dip every Christmas Eve for the smorgasbord we had after opening presents. This was by far always my favorite thing on the table. And, I would eat it for days afterwards. Back then I could live on this stuff. Now my stomach is not quite so hearty and I need a little more then taco dip to keep me going. But, that doesn’t lesson my love for it.
Taco Dip
adapted from My Mom :)
- 2 (10.5 oz) cans refried beans*
- 4 ripe avocados, peeled and cored
- 2 Tbsp. lemon juice
- 1 tsp. salt
- sprinkle of pepper
- 1/2 tsp. garlic powder
- 1 cup sour cream
- 2/3 cup mayo
- 2 (4oz) cans green chilies
- 1 pckg. taco seasoning
- 4 cups grated cheddar
- 4 green onions, chopped
- 1-2 tomatoes, chopped
- 1 (6oz) can sliced olives
- Spread the refried beans into the bottom of a 9×13 pan.
- Mash the avocados in a bowl. Mix in lemon juice, salt, pepper, and garlic powder. Spread over beans.
- Mix together sour cream, mayo, green chilies, and taco seasoning. Spread over guacamole layer.
- Sprinkle on cheese, green onions, tomatoes, and olives, to taste.
- Cover and refrigerate until serving.
Serves: 12
* I used black refried beans and can never find 10.5 oz cans so I just used 2-14 oz cans.
