Yummy Taco Salad Dip recipe

7 servings

1 (16 ounce) can refried beans

2 avocados, peeled and pitted

1 teaspoon lemon juice

1 (16 ounce) container sour cream

1 (1.25 ounce) package taco seasoning mix

2 tomatoes, diced

1 (2.25 ounce) can sliced black olives, drained

1 bunch green onions, chopped

1 (16 ounce) package Cheddar cheese, shredded

In a 12x12 inch or larger dish, evenly spread the refried beans in a thin layer.

In a medium bowl, mix the avocado and lemon juice until almost smooth.

A few avocado lumps are desirable.

Spread the avocado mixture over the refried beans.

In a medium bowl, blend the sour cream and taco seasoning; spread over the avocado mixture.

Sprinkle the tomatoes in a layer over the sour cream mixture, followed by the olives and the green onions.

Top the dip with a layer of cheese.