16-oz. can refried beans
2 c. sour cream
1-1/4 oz. pkg. taco seasoning mix
2 avocados, pitted, peeled and mashed
2 t. lemon juice
3 cloves garlic, minced
2 c. shredded Cheddar cheese
4 green onions, diced
1/4 c. black olives, sliced
1 tomato, diced
1 8 oz package cream cheese
2 cups grated cheddar cheese or grated jalapeno jack
1 cup mayonnaise
1 small purple onion or green onion if you prefer
1. Combine all ingredients in a 9″ baking dish
2. Bake at 350 for 20 minutes or until lightly browned
I like to serve this with tortilla chips, but you can use Wheat Thins or Fritos if you like.
Also if you want to add a little kick to it, add some finely chopped jalapeno to it. Add as much or as little as you like. I usually use about 4-6 slices of jalapenos out of the jar.
Another variation is to add 1 cup finely shredded cheddar cheese and 1 cup finely shredded mozzarella cheese instead of the 2 cups cheddar.
16 ounces sour cream
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 – 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste
In a mixing bowl, combine all ingredients; stirring until well blended.
Place in baking dish you have sprayed with non-stick coating.
Bake at 350 degrees for 1 hour.
Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.