This is the best bean dip I've ever had. I found the recipe in The Kind Diet book. Here it is for you to enjoy. Great for an appetizer, lunch or to be the hit of the party!
Serves 8
Ingredients:
1 (16 ounce) can refried beans (I like black beans)
3 large avocados
3 tablespoons of fresh lime juice
2 (8-ounce) containers of sour cream (non-dairy for those trying not to eat dairy)
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives
5 tomatoes chopped (roma is the best!)
2 cups shredded cheddar cheese (or vegan cheese)
Pre-heat the oven to 350
Spread a layer of refried beans in the bottom of an 8" x 8" quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes, and sprinkle with cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.(20 minutes usually does it for me)
Serve warm or at room temperature with your favorite tortilla chips!
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