Featured in the Honolulu Star-Bulletin on September 10, 2008.
Ingredients:
Nacho Dip
Try this delicious recipe from the Electric Kitchen!
1 can (16 ounces) refried beans
1/2 of 1.25 ounce package of taco seasoning
1 carton (6 ounces) avocado or guacamole dip
1 carton (8 ounces) sour cream
1 can (4.5 ounces) chopped black olives
1 to 3 large tomatoes, diced
1 can (4 ounces) chopped green chilies
6 ounces shredded Monterey Jack cheese or Mexican blend cheeses
Directions:
Combine beans and seasoning mix.
Spread bean mixture in a 12 x 8 x 2-inch baking dish.
Layer avocado or guacamole dip, sour cream, olives, tomatoes, green chilies and cheese.
Bake at 350°F for 30 minutes.
Serve hot with tortilla chips.
Makes 8 appetizer servings.
Approximate Nutrient Analysis per serving (not including tortilla chips): 270 calories, 18 g fat, 10 g saturated fat, 30 mg cholesterol, 800 mg sodium, 19 g carbohydrate, 4 g fiber, 3 g sugar, 10 g protein
Review
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I remember learning this recipe in high school Home Ec. class in the 80's, I still make it to this day for parties!! Always a hit!!