Thursday, April 30, 2009
Posted by Victoria at 9:11 PM
Easy does it! Sometimes the simplest things really are the best. With Cinco de Mayo right around the corner, this recipe is a great quick fix for any Mexican craving. Crack open a Corona and prepare this dip, sit back, relax, and watch as it disappears before your very eyes. Magic!
1 ½ cups sour cream
1 T. dry taco-seasoning mix (I generally forgo the taco mix and spike the sour cream with some cumin instead)
1 can (16 oz.) refried beans
1 ½ cups ready-made or homemade guacamole
1 cup chopped black olives
2 cups chopped tomatoes
1 cup chopped red onion
2 cups shredded Monterey Jack cheese (I'll sometimes use a mix of Jack and Cheddar, which is often pre-mixed in a "Mexican" or "Taco"-style combo... any of these are fine)
1 cup chopped scallions
In a small bowl combine sour cream and taco seasoning; set aside. In the bottom of a 11x7” glass baking dish, spread beans. Top beans with guacamole, then the sour cream mixture. Spoon on olives, followed by tomatoes, onion and cheese. Sprinkle scallions on top. Refrigerate until ready to serve. Serve with tortilla chips.