Layered Taco Platter

This delicious, colorful dip became very popular in the 1980's.  When you spread the different dips on a large round platter, make each new layer slightly smaller than the one before so all the different colors and textures show.  

 

16 ounce can refried beans

1 cup salsa

2 avocados*

2 Tbsp. lime or lemon juice

1 clove garlic, minced

1 Tbsp. sour cream

2 cups sour cream

1 package taco seasoning

2 cups shredded lettuce

2 tomatoes, finely diced 

1 4 ounce can green chilies

1/2 cup sliced black olives

2 cups shredded mexican cheese blend 

 

In medium bowl, mix beans and 1 cup salsa and spread into a 12" circle on a large round platter.  Mash avocado with lime/lemon juice, garlic and 2 Tbsp. sour cream.  Spread over refried bean mixture.  Mix sour cream with taco seasoning spread over avocado mixture. Sprinkle with lettuce, then tomatoes, chilies, olives and cheese. 

 

Refrigerate 2 hours to blend flavors, then serve with tortilla chips. 

 

*Use already prepared guacamole to make this easier.