Avocado Taco Dip

[Roxy]

Avocado Taco Dip:

 

1 can-(16-oz.) refried beans

1 cup-(8-oz.) sour cream

2/3 cup mayonnaise

1 envelope taco seasoning

1 can-(4-oz.s) chopped green chilies, drained

4 medium ripe avocados, halved, pitted and peeled

2 tsp. lime juice

1/4 tsp.salt

1/4 tsp. garlic powder

1 cup-(4-oz.) Shredded Sharp Cheddar Cheese

1/2 cup thinly sliced green onions

1/2 cup chopped fresh tomato

1 can-(2-1/4 oz.) sliced ripe olives, drained

Tortilla chips

 

Spread beans in a shallow 2-1/2-qt. dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.

 

In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.