Missoula
35° F
Light Rain
Light Rain
Kalispell
36° F
Snow
Snow
Bozeman
38° F
Overcast
Overcast
Advertisement

Mexican fiesta dip

Published On: Mar 07 2013 12:23:26 PM MST
Updated On: Jun 04 2012 03:56:17 AM MDT
Salsa dip

scottsnyde/SXC

Makes 8 cups (12 appetizer servings)

No cooking required for this layered dip, with all the ingredients that taste so good on a tostada. Dig in with tortilla chips or sticks of your favorite vegetable, such as jicama, celery, or cucumber.

1 can (16 ounces) refried beans

1 cup prepared salsa

2 cups shredded pepper jack cheese

2 fully ripened Mexican avocados, halved, pitted, peeled, and diced (see Tip)

2 tablespoons fresh lime juice

1 tomato, finely chopped

Stir together the beans and salsa in a medium bowl. Spread the mixture in a 9-inch square dish or in a 2-quart serving bowl. Sprinkle evenly with the cheese.

Toss the avocados with the lime juice in a small bowl. Scatter the avocados and tomato over the cheese.