Ingredients
64
64 servings
- •1 (16 ounce) can refried beans (traditional variety)
- •1 (4.5 ounce) can chopped green chiles, undrained
- •1 tablespoon fresh lime juice, plus
- •2 tablespoons fresh lime juice for avocado layer
- •2 teaspoons chili powder
- •0.25 teaspoon ground cumin
- •Salt
- •3 avocados, halved, pitted, flesh spooned out
- •1 cup sour cream
- •0.5 cup mayonnaise
- •1 cup salsa (drain to equal 1 cup if salsa is especially runny)
- •0.75 cup sliced canned black olives, drained
- •1 cup grated pepper Jack cheese
- •0.5 cup thin sliced scallion greens, green part only
Instructions
- Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
- Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
Nutritional Facts
Per 64 servings
- Calories: 54
- Carbohydrate: 3g
- Fat: 5g
- Fiber: 1g
- Protein: 1g
- Sugar: 0g
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