• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 Large can of re-fried beans (16 oz)
  • 1 pkg of taco seasoning
  • 8 squishy, ripe avocados
  • lemon juice
  • salt
  • 8 oz sour cream
  • 2 C. Mayo or salad dressing
  • 2-3 C. cheddar cheese (shredded)
  • 2 cans of olives (chopped)
  • 2 medium tomatoes (chopped)


  • Mix re-fried beans & 1/2 of the package of taco seasoning.
  • Spread on the bottom of a 9x13 cake pan.
  • Put in fridge. mash avocados w/ lemon juice & salt.
  • Spread over beans.
  • Refrigerate.
  • Mix the sour cream, salad dressing, & rest of taco seasoning.
  • Spread onto dip.
  • Refrigerate.
  • Dice olives and tomatoes & shred cheese.
  • Sprinkle all three on the top (cheese, then olives, then tomatoes) and then return dip to the fridge for at least two hours before serving.
  • This dip is even better if it is refrigerated over night. Serve with taco chips.


Categories: Dip 

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