Mexican Bean Dip

• 34 cup dried beans
• 2 cups water
• 23 cup salsa
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 4 medium ripe avocados, peeled
• 2 tablespoons freshly-squeezed lemon juice
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 cup sour cream
• 1 cup mayonnaise
• 1 package taco seasoning mix
• 2 cups sharp cheddar cheese, shredded
• 4 medium tomatoes, chopped
• 1 cup sliced green onion
• 1 cup sliced black olives
• jalapeno pepper (optional)
• nacho chip

1. For Bean Dip, Soak beans overnight in cold water.
2. Drain, rinse and cover beans with 2 cups water.
3. Add a dash of salt and simmer beans until easily mashed.
4. Remove from heat (water should be cooked away),& puree with salsa.
5. Season to taste with garlic, salt, pepper and chili powder.
6. Spread bean dip in a 9x13-inch pan.
7. Mash the avocados with the lemon juice, then season with salt and pepper.
8. Spread avocado/lemon juice mixture over bean mixture.
9. Combine sour cream, mayonnaise and taco seasoning mix.
10. Spread over the avocado mixture.
11. Sprinkle shredded cheese on top of sour cream mixture, layer the tomatoes, black& green olives, and the green onions.
12. Sprinkle chopped jalapenos on top, if desired.
13. Serve with nacho chips.

beans, water, salsa, garlic, chili powder, avocados, freshlysqueezed, salt, pepper, sour cream, mayonnaise, taco, cheddar cheese, tomatoes, green onion, black olives, pepper, nacho chip

Taken from www.food.com/recipe/mexican-bean-dip-29502 (may not work)