Refried beans layered with avocados and sour cream, topped with cheese, tomatoes, olives & onions. It's a great party dish & leftovers can be used as burrito filling. The prep time includes time for soaking the beans overnight.

Ingredients:

3/4 cup dried beans
2 cups water
2/3 cup Martinez Gourmet Salsa
3 cloves garlic, minced
1 teaspoon chili powder
4 medium ripe avocados, peeled
2 tablespoons freshly-squeezed lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
1 cup mayonnaise
2 cups sharp cheddar cheese, shredded
4 medium tomatoes, chopped
1 cup sliced green onions
1 cup sliced black olives
jalapeno peppers (optional)
nacho chips

12 servings 1 "9x12 pan" Change size or US/metric
Change to: "9x12 pan" US Metric

14 hours 12 hrs prep

Directions:

Soak beans overnight in cold water.
Drain, rinse and cover beans with 2 cups water.
Add a dash of salt and simmer beans until easily mashed.
Remove from heat (water should be cooked away),& purée with Martinez Gourmet Salsa.
Season to taste with garlic, salt, pepper and chili powder.
Spread bean dip in a 9x13-inch pan.
Mash the avocados with the lemon juice, then season with salt and pepper.
Spread avocado/lemon juice mixture over bean mixture.
Combine sour cream, mayonnaise.
Spread over the avocado mixture.
Sprinkle shredded cheese on top of sour cream mixture, layer the tomatoes, black& green olives, and the green onions.
Sprinkle chopped jalapenos on top, if desired.
Serve with nacho chips.