Categories: Appetizer
Ingredients
- 16 ounces spicy refried beans (they come in a 16 oz can and I usually use Rosarita Spicy)
- 3 avocados (large, ripe and mashed)
- 1/3 cup ranchero salsa (I use La Victoria Salsa Ranchero labeled "hot")
- 1 finely chopped onion
- 1 cup sour cream (that equals a 1/2 pint)
- 4 1/2 ounces black olives (which is 1 cup drained)
- 1 cup cheddar cheese (finely grated)
- 1 cup lettuce (finely chopped)
- 1 cup tomato (finely chopped)
Directions
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You can layer a 9×13 inch glass cake pan, or do this on a round platter (just make sure the walls on the platter are high enough to hold the layers).
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Spread the beans on the bottom of the dish you’ve chosen.
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Peel and mash the avacados. Blend in the hot salsa ranchero and layer it over the beans.
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Sprinkle the chopped onion over the avocado mixture.
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Mix the black olives with the sour cream and spread it over the chopped onions.
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Sprinkle on the grated cheddar cheese.
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Sprinkle the chopped lettuce on top of the cheese.
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Sprinkle the tomatoes on the very top.
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Press everything down with a metal spatula, cover tightly with plastic wrap, and refrigerate it for at least 4 hours so the flavors will marry.
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Serve with a basket of tortilla chips.