Katie'S Mexican Dip

• 3 ripe avocados
• 1 Tbsp. lemon juice
• 1 (12 oz.) jar Old El Paso picante sauce (I prefer hot, but any strength is good)
• 1 (No. 10) can refried beans
• 1 tsp. baking soda
• 1 pt. Giant brand sour cream
• 1 ripe tomato
• 6 spring onions
• 1/2 c. shredded Cheddar cheese
• 1/2 c. shredded Jack or Mozzarella cheese
• 1 (16 oz.) bag taco chips

1. Peel and mash avocados with lemon juice.
2. Spread in the bottom of a 9 x 13-inch glass pan.
3. Spread picante sauce over avocados. Mix refried beans with a few tablespoons of water; mix until easy to spread.
4. Add baking soda and mix well.
5. Spread over picante sauce.
6. Vigorously stir sour cream to make a smoother consistency. Spread over refried beans.

avocados, lemon juice, picante sauce, beans, baking soda, sour cream, tomato, spring onions, cheddar cheese, mozzarella cheese, taco chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=256594 (may not work)