Pinto Bean Dip

• 1 (29 oz.) can pinto beans, rinsed and drained
• 1 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/8 to 1/4 tsp. hot pepper sauce
• 3 ripe avocados, peeled and pitted
• 4 tsp. lemon juice
• 1 c. (8 oz.) sour cream
• 1/2 c. mayonnaise
• 1 envelope taco seasoning mix
• 1 c. sliced green onions
• 2 medium tomatoes, chopped
• 1 1/2 c. (6 oz.) shredded Cheddar cheese
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• tortilla chips

1. In a bowl, mash beans with a fork.
2. Stir in 3/4 teaspoon salt, pepper and hot pepper sauce.
3. Spread onto a 12-inch serving plate. Mash avocados with lemon juice and remaining salt.
4. Spread over bean mixture.
5. Combine sour cream, mayonnaise and taco seasoning. Spread over avocado layer.
6. Sprinkle with onions, tomatoes, cheese and olives.
7. Serve with tortilla chips.

pinto beans, salt, pepper, hot pepper sauce, avocados, lemon juice, sour cream, mayonnaise, taco, green onions, tomatoes, cheddar cheese, olives, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=33862 (may not work)