Mexican Dip
Says Martha: “I’ve never served this that I didn’t get a call afterward requesting the recipe. I’ve seen a dozen recipes (for it), but this is the easiest, prettiest and best.″
Serves 8-10
1 1-pound can refried beans
1 package taco seasoning mix
1-1/2 cups sour cream
2 tomatoes, diced
4 green onions, white and green parts, sliced fine
8 ounces grated cheddar cheese
Black olives for garnish, if desired
Guacamole, if desired, purchased or homemade
Tacos or corn chips
1. Spread beans with a spatula in the bottom of a 13-by-9 inch plastic casserole dish with snap-on lid. Combine taco mix with sour cream. Cover beans with sour cream mixture. Layer tomatoes and green onions. Cover with guacamole, if using. Cover entire casserole with layer of cheese. Garnish with black olives, if desired, cut in half and placed in design on top of cheese.
2. Chill, covered, in container until ready to serve. Serve with chips.
Notes: Layers must be thin, so do not prepare in a smaller pan. Halve recipe, instead. To make guacamole: Mash one ripe avocado with a little lemon juice, 2 tablespoons of sour cream, 1/4 teaspoon garlic powder and 1/4 teaspoon of salt..
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