In my opinion you don’t have to wait for summer to enjoy a taco dip. I’ve been making this one for years and it’s always welcome any time of year. Just in time for football season!
2 Tbsp. Lemon Juice
3 medium ripe avocados
1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
1 envelope Taco Seasoning mix
8 oz. cream cheese, softened
1/2 cup mayonnaise
1 cup chopped green onions
1 - 16 oz. can refried beans - I like the spicy fat free
3 medium tomatoes, seeds removed and chopped
1 small can of sliced black olives
8 oz. shredded cheddar, Colby, or Mexican cheese blend
Peel, pit and mash the avocados in a medium bowl. Add the lemon juice, salt and pepper and stir to combine. In the bowl of a food processor, combine the cream cheese, taco seasoning, sour cream and mayonnaise. Process until blended well. To assemble, spread the refried beans into a 13” x 9” pan or onto a large platter. Top with the avocado, then spread on the sour cream / taco mix mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve with your favorite tortilla chips. Enjoy!