Fiesta Dip


  • 1 (10 1/2-ounce) package corn chips, crushed

  • 1/4 cup butter or margarine, melted

  • 2 (16-ounce) cans refried beans

  • 1 (1 1/4-ounce) package taco seasoning mix

  • 1 (6-ounce) container frozen avocado dip, thawed

  • 1 (8-ounce) container sour cream

  • 3 (2 1/4-ounce) cans sliced ripe olives

  • 2 medium tomatoes, seeded and chopped

  • 2 (4.5-ounce) cans chopped green chiles, drained

  • 1 (8-ounce) package Monterey Jack cheese with peppers, shredded

  • Garnish: fresh cilantro sprigs


Step 1

Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan.

Step 2

Bake at 350° for 10 minutes. Cool on a wire rack.

Step 3

Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours.

Step 4

Place on a serving plate, and remove sides of springform pan; garnish, if desired. Serve with large corn chips.