Summary: I have a small obsession with Mexican style foods and this dip is everything I love together. It’s awesome as a dip but it’s also great in tacos or burritos. Mr Ask cooked up some eggs and sausage and made breakfast burritos with the left overs. If you are wanting to save time, you can use the pre mashed avocado from the fruit and veg section of the supermarket but stay away from seasoned or spicy versions – it could make the dip too salty
Ingredients
- 1 (400g) can refried beans
- 1 small onion, finely chopped
- Pickled jalapeños, to taste
- 250g Kraft Blue Box Cheddar
- 1 (200g) jar taco sauce
- 4 avocados, mashed
- 400ml sour cream (light ok)
- 1/2 cup grated cheese
Instructions
- Mix the refried beans, onion and chopped jalapeños together and microwave for 1 min. Heating the beans makes them easier to spread, you can also add some liquid from the jar of pickled jalapeños. Spread the beans over the base of a 2L casserole dish.
- Cut the cheese into small cubes and put them in a microwave container and cover with the taco sauce. Microwave for 1 min at a time, stirring vigorously after each minute, until it becomes a smooth paste. Pour evenly over the bean layer and allow to cool and set for 5 minutes.
- Smooth the mashed avocado over the cheese layer and the sour cream on top of that. Sprinkle the top with the grated cheese and serve with veggie sticks, toasted tortillas and corn chips.
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