1pkg1.5 ounce packet dry enchilada sauce mix, use 3 - 4 Tbsp to taste
1cupsour cream
¾cupsalsa
½cupMexican blend or cheddar cheeseshredded
3Tbsppitted black oliveschopped
3green onionsgreens chopped (Optional)
Big Bag of Tostitos Scoops or other Corn Chips
Instructions
For the guacamole:
Scoop avocado flesh from the skin and mash in a medium sized bowl. Dice the tomatoes and set aside to drain. To the avocado add jalapeno, red onion, cumin, lime juice, and cilantro and mix. Season with salt and freshly ground black pepper. Add diced tomatoes and gently stir to combine. Place plastic wrap directly on to the surface of the guacamole and refrigerate until ready to use.
For the Dip:
In a bowl, mix the refried beans with the enchilada sauce mix.
To make the dip, spread the bean mixture evenly into the middle of a large platter (12 x 12 inch or larger dish). About one inch deep. Spoon the guacamole on top and spread leaving a small border of the bean mixture showing around the edge. Next, layer the sour cream in the same manner. Top with salsa, sprinkle with the cheese and olives. Garnish with the chopped green onions.
Place the Tostitos or tortilla chips in a bowl and serve with the dip.
Notes
Make Ahead: This dip can be made two hours in advance and kept covered in the refrigerator until ready to serve.Note: You can use store-bought guacamole to save time. And you can substitute Pico de Gallo instead of salsa or use Hatch Chili Green Salsa for some tangy heat.