Recipe courtesy of Robert Waldron and Martha Hollis

Mexican Fiesta Dip

Name: Mexican Fiesta Dip
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Cuisine: american
Ingredients: 1 medium to large can refried beans; 3 avocados, chopped; 2 teaspoons lemon juice; Salt, pepper, to taste; 1 large container sour cream; 1 chipotle in adobo, chopped; 1 bunch green onions, chopped; 2 large tomatoes, seeded and chopped; 1 to 2 cans sliced black olives; 6 ounces grated cheddar cheese for garnish; 1 package tortilla chips

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Total: 15 min

Prep: 15 min

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Ingredients

1 medium to large can refried beans

3 avocados, chopped

2 teaspoons lemon juice

Salt, pepper, to taste

1 large container sour cream

1 chipotle in adobo, chopped

1 bunch green onions, chopped

2 large tomatoes, seeded and chopped

1 to 2 cans sliced black olives

6 ounces grated cheddar cheese for garnish

1 package tortilla chips

Directions

Take a large platter and spread out a layer of refried beans on the bottom. Combine the avocados, lemon juice, salt and pepper and spread the mixture on top of the beans. Combine the sour cream and chipotle. Spread that mixture on top of the avocado mixture. Chop and combine the green onions, tomatoes and olives. Spread the mixture in a ring around the outside of the platter. Garnish the top with cheddar cheese and serve with tortilla chips.

Adapted from "Cooking with the Young and the Restless" by Robert Waldron and Martha Hollis (c) Rutledge Hill Press 1997.