1 (15 ounce) can refried beans
3 ripe avocados
2 Tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (8 ounce) carton sour cream
2 Tablespoons mayonnaise
1 (1-1/4 ounce) package taco seasoning mix
2 tomatoes, chopped
1 bunch green onions (tops and bottoms), chopped
1 (8 ounce) package Cheddar cheese, grated
1 (4-1/4 ounce) can chopped black olives, drained
Picante sauce (Optional)
Jalapeno peppers (Optional)
Spread refried beans on the bottom of a 9 x 13 pyrex dish and set aside. Mash avocados. Mix with lemon juice, salt, pepper and garlic powder. (You may use a 16 ounce container Calavo avocado dip instead of avocado mixture.) In another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread avocado mixture over refried beans. Spread the sour cream mixture over the avocado mixture. Sprinkle with tomatoes, onions, cheese and olives, making each a separate layer. You should have 7 layers when completed. Serve cold with tortilla chips. Picante sauce may be spooned over the tomato layer, if desired, and jalapeno peppers may be added to the top.
NOTE: For a special occasion, make a crust of 1-1/2 to 2 cups corn
chips and 1/4 cup melted butter. Place in bottom and sides of
springform pan and bake for 8 to 10 minutes at 350 degrees.
Layer the taco dip ingredients in the pan. Refrigerate for
several hours and unmold at serving time.