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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Florida Avocado Dip

1  15-ounce can refried beans
1/2 cup salsa
2 cloves garlic, minced
2 tablespoons olive oil
8 ounces sour cream
1 package taco seasoning mix
1 avocado
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 tomatoes
1  3.8-ounce can sliced black olives, drained
8 ounces Monterey jack cheese, grated
8 green onions, sliced

Preheat oven to 350 degrees F. Mix refried beans and salsa, then spread into 13x9-inch baking dish. Over medium heat, sauté garlic in olive oil and mix into beans. Bake in oven for 10 minutes. Mix together sour cream and taco seasoning and set aside. Peel, pit and slice avocado, then add lemon juice, salt and pepper. Mash together and set aside. Chop tomatoes and set aside. Top warmed bean mixture with olives and cheese and heat until cheese is melted. On top of melted cheese, layer in order: avocado mixture, sour cream mixture, tomatoes, and green onion. Serve with tortilla chips.

10 servings

Nutritional Value Per Serving
Calories 276, Calories From Fat 171, Total Fat 19g, Saturated Fat 9g, Trans Fatty Acid 0, Cholesterol 39mg, Total Carbohydrate 16g, Protein 9g, Omega 3 Fatty Acid 0.05g

Look for "Fresh from Florida" ingredients at your grocery store.

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