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Mexican Fiesta Dip

Prep Time: 20

Cook Time: None

Serves: Serves: 8

Ingredients

• 1 can (16 oz.) refried beans
• 3 ripe avocados, chopped
• 2 tsp. lemon juice
• Salt and pepper to taste
• 1 pint sour cream
• 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
• 2 Tbsp. minced rinsed and drained canned chipotle chilies in adobo sauce*
• 1 cup sliced green onions
• 2 tomatoes, seeded and chopped
• 1 can (2-1/4 oz.) sliced black olives, drained
• Tortilla chips

Directions

• Spread refried beans on a large platter. Combine avocados, lemon juice, salt and pepper: spoon over beans. Mix cheese and chilies. Combine sour cream and 1 cup cheese mixture: spread over avocado mixture.

• Combine green onions, tomatoes and olives; spread mixture in a ring around outside edge of platter. Garnish top with remaining cheese and serve with tortilla chips.

Tips

• *Store remaining chilies in refrigerator up to 5 days or freeze up to 3 months.