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Pinto Bean Dip (Mexican layer dip) Recipe

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This recipe for Pinto Bean Dip (Mexican layer dip) is from Recipes From Across the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (15 oz each) pinto beans, rinsed and drained

1 ¼ tsp. salt, divided

¼ tsp. black pepper

⅛ - ¼ tsp. hot sauce

3 large ripe avocados, peeled & pitted

4 tsp. lemon juice (lime works as well)

1 cup (8oz) sour cream

½ cup mayonnaise

1 envelope taco seasoning packet

1 cup green onions, sliced

2 ripe tomatoes, chopped

1 ½ cups sharp cheddar cheese, grated

1 can (2¼ oz) ripe olives, drained & sliced

Good Tortilla chips such as Donkey Chips

Hot sauce thats mixed in the beans is a must, not spicy just gives them some zing.
Directions:
Directions:
1. In a large bowl, mash beans with a fork; stir in ¾ tsp of salt, pepper and hot sauce.
Spread onto a 12-in serving plate.

2. Mash avocados with lemon juice and remaining salt; spread over beans mixture.

3. Combine sour cream, mayonnaise, and taco seasoning; spread over avocado layer.

4. Sprinkle with green onions, tomatoes, cheese, & olives. Serve with Tortilla chips.
Personal Notes:
Personal Notes:
a dip recipe everyone should have.

 

 

 

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