Ingredients
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1 (15 ounce) can spicy refried beans
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1 cup sour cream
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2/3 cup mayonnaise
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2 (4 ounce) cans diced green chilies (or salsa)
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2 tablespoons fresh lemon or 2 tablespoons lime juice
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1 teaspoon salt
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1/4 teaspoon garlic powder
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2 cups cheddar cheese, shredded
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2 cups green onions, chopped
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2 cups tomatoes, chopped
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6 ounces chopped black olives
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3 tablespoons chopped fresh cilantro
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tortilla chips, warmed (such as Scoops)
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4 somewhat firm avocados, diced small
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1 (1 ounce) package lawry's taco seasoning mix (or Mexican Seasoning Mix, to taste)
Instructions
- In a 13 x 9-inch glass serving dish, spread the refried beans.
- Mix together the sour cream, mayonnaise and seasoning mix. Spread this on top of the beans.
- Put on a layer of the chopped green chiles (both cans). Note: You may substitute 8 ounces of chunky salsa for the chopped green chiles.
- Mix together the diced avocados, lemon juice, salt and garlic powder. Spread this on top of the green chiles.
- Mix together the shredded cheese, green onions, chopped tomatoes and chopped olives. Sprinkle this on top. Garnish with chopped fresh cilantro.
- May be served right away, or cover and chill for up to 24 hours. -OR-, to serve hot:, bake at 350 degrees F until hot and bubbly, about 15 minutes.
- Serve with warm tortilla chips (we like Tortilla Scoops).
- TO MAKE NACHOS SUPREME:
- Layer dip with tortilla chips and sliced carne asada steak, pollo asada, seasoned ground beef, or shredded chicken; top with extra shredded cheese and diced green chiles. Bake or microwave briefly until heated through and the cheese has melted. Enjoy!