Nacho Dip

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Nacho Dip

 

1 can (16 oz.) refried beans

2 tsp. taco seasoning mix

1 container (6 oz.) avocado dip

1 container (8 oz.) sour cream

1 can (4.5 oz.) chopped ripe olives, drained

2 large tomatoes, diced

1 small onion, diced

1 can (4 oz.) chopped green chiles

1-1/2  cups (6 oz.) shredded Monterey Jack cheese

Corn or tortilla chips

 

Stir together beans and seasoning mix; spread mixture into an 7 " x 11 " baking

dish.

 

Spread avocado dip and sour cream evenly over bean mixture. Sprinkle with

olives and

next 4 ingredients.

 

Serve with chips.

 

Yield: Makes 8 cups

 

Recipe from Southern Living Magazine, 1981.