Southwestern Dip

Name: Southwestern Dip
Yield: yields 3 to 4 cups
Ingredients: One 16-ounce can refried beans; One 8-ounce package cream cheese; 2 large tomatoes, diced; One half of a 1 1/2-ounce package of dried taco seasoning; One 6-ounce carton prepared avocado dip (see Note next page); One 4-ounce can chopped ripe olives; 1 small onion, chopped; One 4 1/2-ounce can chopped green chilies

December 14, 2011

Cooks' Note

In place of the prepared mix, you may substitute 2 medium ripe avocados, mashed and mixed with 2 tablespoons lemon juice, 1⁄2 teaspoon salt, and 1⁄4 teaspoon black pepper.

Recipe information

Yield
yields 3 to 4 cups

Ingredients

One 16-ounce can refried beans

One 8-ounce package cream cheese

2 large tomatoes, diced

One half of a 1 1/2-ounce package of dried taco seasoning

One 6-ounce carton prepared avocado dip (see Note next page)

One 4-ounce can chopped ripe olives

1 small onion, chopped

One 4 1/2-ounce can chopped green chilies

Preparation

Layer ingredients in a 9 × 13-inch dish in the order given. Chill for several hours. Serve with tortilla chips.

Paula Deen's Kitchen Classics

TagsDip Southwestern American Cream Cheese Cheese Dairy Tomato Vegetable Bean and Legume Snack Gluten Free Nut Free Vegetarian Quick Make Ahead No-Cook Super Bowl Cookbooks

Recipe notes

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