Although this dip is classic with tortilla chips, it's also great scooped up with slices of jicama, thick strips of bell peppers, or whole endive leaves. There are plenty of ways to make this recipe your own — try your favorite salsa or pico de gallo instead of the tomato mixture, try other types of cheese, or try adding a layer of diced chicken, shredded lettuce, or sliced scallions. Recipe provided by Jill Silverman Hough.
1 (15-to-16-ounce) can refried beans
1 teaspoon chili powder
1/4 teaspoon ground cumin
hot sauce, to taste
1 cup diced tomato
1/4 cup diced red onion
1 (8-ounce) container sour cream
1 large or 2 small avocadoes, peeled, pitted, and diced
6 ounces (1 1/2 cups) shredded Cheddar cheese
1 1/2 cups Lindsay® Sliced Black Ripe Olives
1/2 cup coarsely chopped fresh cilantro
tortilla chips, for serving
In small saucepan over medium heat, combine beans,chili powder, cumin, and hot sauce to taste and cook, stirring occasionally, until warm, 2 to 3 minutes.
Meanwhile, in medium bowl, combine tomato, and onion. Set aside.
Transfer bean mixture to 2-quart serving dish; spread into an even layer.
Top with sour cream, avocado, cheese, olives, tomato mixture, and cilantro. Serve with tortilla chips.
