Avocado Taco Dip

This attractive dip is guaranteed to disappear in a hurry. It is simple to make and so tasty.


12 to 14 servings


1 (16 ounce) can refried beans
1 cup (8 ounces) sour cream
2/3 cup mayonnaise
1 envelope taco seasoning
1 (4 ounce) can chopped green chilies, drained
4 medium ripe avocados, halved, pitted and peeled
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup thinly sliced green onions
1/2 cup chopped fresh tomato
1 (2.25 ounce) can sliced ripe olives, drained
tortilla chips


Spread beans in a shallow 2 1/2-quart dish. In a small bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.

In a large bowl, mash avocados with the lime juice, salt and garlic powder. Spread over the chilies. Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving. Serve with tortilla chips.

Nutritional Information

1 serving (2 tablespoons) equals 275 calories, 23 g fat (6 g saturated fat), 26 mg cholesterol, 568 mg sodium, 13 g carbohydrate, 5 g fiber, 5 g protein.

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