As with the artichoke dip, this recipe is from the same Texan cookbook my husband gifted to me.
I adapted the recipe to my taste.
Same as with the artichoke dip, it is a crowd pleaser.
Enjoy!
tex-mex dip
Ingredients
Avocado mash:
4 avocados, mashed
2 garlic cloves, grated
juice from ½ lime
2 tbsp cold-pressed olive oil
Salt and pepper
Bean mash:
1 can pinto beans (substitute with white beans), drained
2 tbsp cold pressed olive oil
Salt
Sour cream dip:
150g sour cream
1 package dry Taco seasoning mix
Additional:
3 green onions, finely cut
1 medium tomato, finely diced
2 tbsp pitted olives, chopped
100g cheddar cheese, grated
To serve: nachos
Method
Mix all ingredients for the avocado mash.
In a blender, blend all ingredients for the bean mash.
Mix together the sour cream and the taco seasoning.
In a shallow dish spread the beans, then the avocado mix, and finally the cream. Finish with the onions, tomatoes and olives, then sprinkle the cheese on top.
Serve with nachos.
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