Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Avocado Dip
|
Vegetable-6069
|
| Ingredients |
|
| 2 15-ounce cans |
refried beans |
| 3 cloves |
garlic |
| 3 tablespoons |
olive oil |
| 1 4-ounce can |
sliced black olives, drained |
| 6 ounces |
Cheddar cheese, grated |
| 1 |
avocado, peeled, pitted, mashed |
| 4 ounces |
sour cream |
| 8 ounces |
salsa |
| 8 ounces |
green onion, sliced |
| |
| Preparation |
|
Preheat oven to 350 degrees F. Spoon refried beans into baking dish. Over medium heat, sauté garlic in olive oil, then mix into beans. Bake in oven for 5+ minutes. Top with olives and cheese. Bake in oven again for 5+ minutes. Layer in order: avocado, sour cream, salsa, and green onion.
Yield
6 servings
Nutritional Values Per Serving
Calories 404, Calories From Fat 209, Total Fat 23g, Saturated Fat 8g, Trans Fatty Acid 0, Cholesterol 30mg, Total Carbohydrate 33g, Protein 14g, Omega 3 Fatty Acid 0.11g
|
|
Look for "Fresh from Florida" ingredients at your grocery store.
|
