1 can of refried beans (black or red)
8 oz. cream cheese, softened
1/2 cup sour cream
1 large avocado, mashed
1/2 teaspoon lime juice
4 oz. can chopped green chiles, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 1/2 cups Hot or Mild Salsa
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterrey Jack cheese
Chopped green onion and black olives for garnish
DIRECTIONS:
Bottom layer: Spread refried beans in a casserole dish or large rectangular serving dish.
Second layer: Mix cream cheese and sour cream together and spread over beans.
Third layer: Combine avocado, lime juice, tomato and green chilies.
Fourth layer: Sprinkle green pepper and red pepper and put Hot or Mild Salsa on top.
Top layer: Monterrey Jack cheese and Cheddar cheese and garnish with green onion and black olives.
Refrigerate for at least one hour and serve cold with tortilla chips.
8 oz. cream cheese, softened
1/2 cup sour cream
1 large avocado, mashed
1/2 teaspoon lime juice
4 oz. can chopped green chiles, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 1/2 cups Hot or Mild Salsa
1/2 cup shredded Cheddar cheese
1/2 cup shredded Monterrey Jack cheese
Chopped green onion and black olives for garnish
DIRECTIONS:
Bottom layer: Spread refried beans in a casserole dish or large rectangular serving dish.
Second layer: Mix cream cheese and sour cream together and spread over beans.
Third layer: Combine avocado, lime juice, tomato and green chilies.
Fourth layer: Sprinkle green pepper and red pepper and put Hot or Mild Salsa on top.
Top layer: Monterrey Jack cheese and Cheddar cheese and garnish with green onion and black olives.
Refrigerate for at least one hour and serve cold with tortilla chips.
