Mexican Layer Dip
Ingredients
- 1 15-ounce can refried beans
- 1/4 cup finely chopped onions
- 1/4 cup water
- 3 ripe avocados
- 1 teaspoon fresh lemon juice
- 1 8-ounce package cream cheese, softened
- 1 cup sour cream
- 3 tablespoons fajita seasoning mix
- 1 cup Homemade Salsa, see recipe
- 1 cup grated sharp cheddar cheese
- 1 large Roma tomato, seeded and diced
- 1 large green onion, thinly sliced
- 1/4 cup sliced black olives
- 1/4 cup chopped cilantro
- Salt and pepper to taste
- Tortilla or corn chips, for serving
Instructions
In a medium saucepan over medium-low heat, combine the refried beans, onions and water; season to taste with salt and pepper. Cook, stirring frequently, until beans are creamy and onions have softened, about 5 minutes. Spread mixture evenly on the bottom of a large, rimmed dished; set aside. In a small bowl, mash the avocados with the lemon juice. Season to taste with salt and spread evenly over beans. In the bowl of an electric mixer, combine the cream cheese, sour cream and fajita seasoning mix. Blend on low until creamy; spread evenly over avocados. Top with an even layer of salsa followed by an even layer of cheese. Combine tomatoes, green onions, olives and cilantro is a medium bowl. Garnish layer dip with tomato mixture. Refrigerate until ready to serve. Serve with tortilla or corn chips. Makes 8-10 servings.