Prep: 20 minutes • Serves: 12
1/2 cup pico de gallo
1 tablespoon fresh lime juice
2 cups refried black beans
1-1/2 cups Prairie Farms® jalapeño fiesta dip
1 cup jarred chunky salsa
1 cup Prairie Farms® sour cream
3/4 cup Crystal Springs Creamery habañero cheese curds, chopped
3/4 cup shredded Colby Jack cheese
1/2 cup drained canned sliced black olives
1/2 cup sliced green onions
1. In medium bowl, stir avocados, pico de gallo and lime juice. In separate medium bowl, stir beans and 1/2 cup water.
2. In 10-inch round serving dish (about 2-1/2 quarts), layer avocado mixture, beans, dip, salsa, sour cream, cheeses, olives and green onions. Makes about 8 cups.
Approximate nutritional values per serving (2/3 cup):
306 Calories, 22g Fat, 11g Saturated Fat, 50mg Cholesterol, 935mg Sodium,
17g Carbohydrates, 4g Fiber, 5g Sugars, 2g Added Sugars, 11g Protein
Serve dip with your favorite tortilla chips, pork rinds and/or mini-peppers.