La La La Bamba Mexican Dip Ole Food

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LA LA LA BAMBA! MEXICAN DIP OLE'!



La La La Bamba! Mexican Dip Ole'! image

This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes!

Provided by La Dilettante

Categories     Beans

Time 30m

Yield 50 , 50 serving(s)

Number Of Ingredients 12

20 ounces can vegetarian refried beans
2 large very ripe avocados
1 tablespoon lime juice
1 cup sour cream
1 cup mayonnaise
1 (1 1/2 ounce) packet taco seasoning
2 cups finely-grated sharp cheddar cheese
1 cup pitted kalamata olive, chopped
1 pint grape tomatoes, chopped and wept between paper towels
1 bunch green onion, chopped
1 jalapeno pepper (optional)
3/4 cup cilantro, minced

Steps:

  • Mix taco seasoning with sour cream and mayonnaise, and let sit for at least an hour.
  • Mash avocados with lime juice.
  • On a large serving platter, spread beans approximately 1/2" thick, using a spatula. Carefully top with avocado mixture, spreading to almost cover the bean layer. Top with sour cream mixture.
  • Finish with a layer of cheese, olives, tomato, green onions, and cilantro.
  • Refrigerate until ready to serve. Serve with tortilla chips or scoops.

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