Time: 20 Min
Portion: 12 servings
1 16 oz can refried beans
1 4 oz can chopped green chilies
1 Tbl fresh lime juice, plus another 2 Tbs for avocado layer (2 limes)
2 tsp chili powder
1/4 tsp ground cumin
pinch of salt, plus 1/2 tsp
3 avocados diced & mushed
1 cup sour cream
1/2 cup mayo
1 cup salsa (can drain if runny)
1 2 oz can sliced, drained olives
1 cup grated pepper jack cheese
1/2 cup thin sliced green onions (green part only)
Mix beans, chilies, 1 Tbl of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbl lime juice and 1/2 tsp salt to make guacamole. In a third bowl, mix sour cream and mayo.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9" deep dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days.) To serve, sprinkle with green onions.
Eat with your favorite tortilla chips, or even spread some on a tortilla and warm in the microwave! Makes 8 cups. Per 2 Tbl serving: 54 calories, 1 g protein, 3 g carbs, 5 g fat (1 g saturated), 5 mg cholesterol, 1 g fiber, 110 mg sodium.