Aztec Platter

Course : Dips
Serves: 10
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16 ounces refried beans
1 package taco seasoning mix
2 large avocados Ripe and mashed
1/3 cup sour cream
2 tablespoons fresh lemon juice
2 cloves garlic -- pressed
4 ounces chopped green chiles -- drained
4 medium green onions with tops -- chopped
1/2 pound grated cheddar cheese
1/2 pound Monterey Jack cheese -- grated
12 medium pitted ripe olives -- sliced
1 large tomato -- diced
1 bunch fresh parsley or cilantro leaves -- for garnish
1 package a bag of tortilla chips -- for accompaniment

Preparation / Directions:

Use a 10-12-inch diameter glass shallow round plate (glass makes a pretty presentation, like it does with trifle). For layer 1, mix the refried beans and taco seasoning; spread onto plate, not quite to the edge. Layer 2: mash avocadoes with sour cream, lemon juice, and garlic; spread on top of bean layer. Layer 3: Sprinkle green chile and green onions on avocado layer. Layer 4: Combine cheeses and sprinkle over chile layer. Layer 5: Lay sliced olives and tomato cubes in a wedge-shaped design. Decorate with parsley and cilantro. Serve with chips and spreading knives--and a pitcher of margaritas.

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