This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes!

Ingredients

50 serv.

vegetarian refried beans20 ounce
avocados2
lime juice↗1 tablespoon
sour cream↗1 cup
mayonnaise↗1 cup
taco seasoning1 ounce
sharp cheddar cheese2 cup
finely-grated
pitted kalamata olive, chopped↗1 cup
grape tomatoes, chopped and wept between paper towels↗1 pint
green onion, chopped↗1 bunch
jalapeno pepper↗1
optional
cilantro, minced↗3⁄4 cup

Step-by-step instructions

1
Mix taco seasoning with sour cream and mayonnaise, and let sit for at least an hour.
2
Mash avocados with lime juice.
3
On a large serving platter, spread beans approximately 1/2" thick, using a spatula. Carefully top with avocado mixture, spreading to almost cover the bean layer. Top with sour cream mixture.
4
Finish with a layer of cheese, olives, tomato, green onions, and cilantro.
5
Refrigerate until ready to serve. Serve with tortilla chips or scoops.

Source: food.com

Original recipe ↗

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