House Party > Party Resources

Ingredients:

4 tablespoons safflower oil

1 cup plus 2 tablespoons chopped onion (from 1 medium onion)

4 garlic cloves, minced

2 cans (15 1/2 ounces each) pinto beans, drained, liquid reserved

2 medium tomatoes, finely chopped

1/2 teaspoon coarse salt

2 ripe avocados, halved, pitted, and peeled

1 to 2 pickled jalapeno chiles, minced

1 cup plus 2 tablespoons sour cream

2 tablespoons fresh lemon juice

3 ounces VELVEETA CHEESE (grated) (1 cup)

6 scallions, thinly sliced

6 ounces pitted black olives, chopped

1 to 2 bags tortilla chips, for serving

Heat oil in a large pan. Add 1 cup onion and the garlic, and cook over low heat until translucent, about 2 minutes. Stir in beans, and cook for 3 minutes. Roughly mash with the back of a spoon, adding reserved liquid as needed to attain desired consistency.
Mix tomatoes with remaining 2 tablespoons onion and the salt. Mash avocados with jalapenos, 2 tablespoons sour cream, and the lemon juice.
Spread 1/2 inch mashed beans into bottom of each jar. Top with 2 tablespoons cheese, 1 tablespoon scallions, cup tomato mixture, 3 tablespoons avocado mixture, 2 tablespoons sour cream, then 2 1/2 tablespoons olives. (Alternatively, layer all ingredients in a large bowl.)

Serve with chips

fun tip:

Assemble this classic dip in glass jars for a single-serving appetizer.