Tex-Mex Layered Dip

1 – 2 cans Refried beans

2- 2-3 medium avocados, peeled and mashed with
1-2 Tbsp lemon juice  (or your favorite pre-made guacamole)

3- 1 c. sour cream
     1/2 c. mayo
      1 pkg taco seasoning

4 – 6-8 green onions, sliced, include green

5 – 2 med tomatoes, diced  (or drain a container of salsa fresca instead of chopping onions and tomatoes)

6 – 1 small can sliced black olives

7 – jalapeno slices (How hot you want this is so subjective that I can’t even begin to give a quantity, pickled have significantly less heat than fresh.  I usually get a jar of pickled and use all of them because I like to have some heat all over instead of really intense heat in a few places.)

8- 2 c. grated cheddar cheese

Layer, bottom to top.   1-2-3-4-5-6-7-8

Chill. (I do it the night before)

Serve with tortilla chips.


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