Rio Grande Dip

Ingredients

1 can (16 ounce) refried beans
1 medium avocado, peeled and mashed
1 tablespoon lemon juice
1 ¼ cups Roberts Sour Cream
1 package taco seasoning mix
1 small onion , chopped
4 medium sized tomatoes, chopped
¼ cup drained, sliced olives
1 cup grated cheddar cheese
celery and carrot sticks as well as corn chips for dipping

Preparation

Spread refried beans on a large plate.  Mash avocado in a small bowl, add lemon juice.  Mix in the sour cream and taco seasoning mix.  Spread over the refried beans.  Chop the onion, tomatoes and olives; add the grated cheddar cheese and mix.  Spread this mix over the sour cream and taco mix. Serve with celery, carrots and chips.

Recipe Contributed By: Mary Ann K. - Lawrence, NE