Saturday, February 28, 2009

Taco Dip

1 can refried beans or 2 cups reconstituted refried beans
3 avocados
3 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Pace Picante Sauce
1 small can diced green chilies (optional)
1 cup sour cream
1/2 cup mayonnaise (or Miracle Whip)
1/2 to 1 package taco seasoning
1/4 cup chopped green onion
1 small can chopped olives
tomatoes, chopped
grated cheese (optional)

Spread beans in cake pan. Mash avocados and add lemon juice, salt, pepper, and Picante sauce. Spread over beans. Mix sour cream, mayonnaise, and taco seasoning to taste. Spread over avocados and beans. Sprinkle onions, olives, tomatoes, green chilies, and top with cheese.

Testing comment: Was really surprised to see that the beans looked just like they were fresh from the can. They tasted great too! I will definitely add them to my food storage. This recipe was delicious. I would have put the cheese after the sour cream layer because I like the colors of the vegetables. Also, it gives the guests a chance to only choose the vegetables that they like.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 14)

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