This recipe comes from my brother-in-law, Matt, and is a great appetizer.
You can make it earlier in the day and store in the fridge until you need it.
I like to put in 2 smaller dishes instead of a 9 by13 pan, so I can keep one in the fridge and pull it out when the first is getting low.
Maybe I’ll pry Matt’s Navajo Taco recipe from him to share as well.
He’s pretty famous for them!
MATT’S LAYERED CHIP DIP
1 1/2 cups homemade refried beans (or 1 can)
1 cup salsa
3/4 cup mayonnaise
3/4 cup sour cream
2 tsp taco seasoning
4 cups shredded lettuce
1 cup sliced black olives
2 cups chopped tomatoes
1/2 cup sliced green onions
Mix refried beans together with the salsa and spread in a 9 by 13 pan.
Mash avocados with a drizzle of lime juice, layer on top of the beans.
Mix the mayo, sour cream, and taco seasoning together and layer on top of the avocados.
Top with the lettuce, then olives, then tomatoes, then green onions.
Serve with tortilla chips.
Recipe slightly adapted from my brother-in-law Matt