Ingredients
1 16 oz. can refried beans
¼ - ½ cup Mexican tomato sauce (look for a small yellow can, shelved with the regular tomato sauce in the grocery stores)
16 oz. sour cream
1 package Ranch Fiesta Dip mix (powdered salad dressing mix. Note: most Ralph’s and Albertson’s carry this…Von’s does not carry this product.)
1 4 oz can chopped black olives, squeeze to drain
1 tomato (drained, chopped, seeds removed)
4 green onions, sliced, use white and green part
2 -3 avocados, mashed
juice of ½ - 1 lime
¼ - ½ tsp Lawry’s garlic salt
½ cup shredded Monterey Jack/cheddar cheese mix
Directions
1.| Mix beans and Mexican tomato sauce until creamy (add enough sauce to flavor it to your taste).
2.| Spread beans in a nice glass pie dish.
3.| Take sour cream and add the package of fiesta dip, mix well. Use half of this mixture as the next layer, so spread onto the bean layer (save the other ½ and serve with vegetables).
4.| Combine black olives, tomato and green onions. Spread on top of the sour cream mixture.
5.| Mix the mashed avocados, lime juice and garlic salt and spread. Top with cheese.
6.| Cover with plastic wrap and refrigerate until ready to serve. Can be made 4 hours ahead. Serve with tortilla chips.
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Recipe provided by Ramona Warner, Coronado mom and former staff member at San Diego Family.
