This is a fan favorite for pot lucks, Mexican food night, parties, or snacking.
1 16 ounce can refried beans (Green Chile & Lime)
1 or 2 4 ounce can roasted and diced green Chile (optional)
1 16 ounce tub of Lite Sour Cream
1 Taco Seasoning Packet
2 Avacado (ripe)
2 tsp Lime juice
1/4 cup of your favorite Salsa
5 to 6 Roma Tomatoes Diced
2 to 3 Jalapeños seeded and diced (optional)
2 bunches Green Onions chopped
1 bunch of Cilantro chopped
1 1/2 cups Queso Fresco shredded
1 1/2 cups Medium Cheddar Cheese shredded
Used an 9 x 13 casserole dish or cake pan. Open the can of refried beans and spread on the bottom layer evenly.
If you are using green chiles open can/cans and spread on top of refried beans in an even layer. You can also substitute chiles for your favorite salsa.
Mix the sour cream and taco seasoning packet together. Make sure to distribute the seasoning evenly through the sour cream. It is best if done 24 hours in advance of eating dip, for optimal flavor. Spread in a even layer on top of beans and chiles.
Peeled, seed, and smash avacados. Add 2 tsp lime juice and process until smooth. Mix in 1/4 of cup of prepared salsa to complete guacamole. You can substitute for prepared guacamole. Spread on top of sour cream mixture in an even layer.
Clean, core and chop Roma tomatoes adding in an even layer on top of guacamole.
If using jalapeños seed and chpp them finely spreading over the top of the tomatoes. Remember not to touch face and eyes until throughly cleaning hands.
Chop green onions after removing the roots and make sure to get at least 1/2 of the green stems. Spread in an even layer on top of tomatos and jalapeños.
Chop a washed bunch of cilantro finely. Spread on top evenly.
Shred the Queso Fresco Mexican cheese and add on top in an even layer.
Shred the Medium Chheddar Cheese adding as the final layer on top.
Refrigerate until serving. Serve with your favorite tortilla chips and enjoy. You may want to provide spoons for easy dipping and topping of chips.
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