This is the best Taco Dip! It is best when made ahead of time and put in the refrigerator for a while.
You will need:
1 can 16 oz refried beans
1/2 envelope taco seasoning
1 6 oz carton avocado dip
1 8 oz container sour cream
1 41/2 oz can chopped black olives
2 tomatoes diced
8 scallions chopped
1 4 oz can green chilies
1 1/2 cup shredded cheddar cheese
Combine beans and seasoning. Spread evenly in a 12 x 8 x 2 dish. Layer remaining ingredients in order. Serve with large corn or tortilla chips.
Note: we used 2 dishes as Margo did not want tomatoes or black olives.
Enjoy!
