Ingredients
1 can (16 ounces) refried beans1 can (4 ounces) chopped green chilies, drained1-1/2 teaspoons chili powder, divided2 teaspoons ground cumin, divided2 ripe avocados, peeled and pitted1/2 cup finely chopped onion, divided2 teaspoons lemon juice1/2 teaspoon sugar1/2 teaspoon celery salt1/8 teaspoon cayenne pepper2 cups salsa, divided1 cup sour cream1 cup mayonnaise2 teaspoons paprika1/2 teaspoon garlic powder1/2 teaspoon hot pepper sauce1/4 teaspoon dried oregano1 cup shredded Monterey Jack cheese1 cup shredded cheddar cheese2 packages (8 ounces each) cream cheese, softenedChopped green onions and tomatoesTortilla chips or raw vegetables
Preparation
In a large bowl, combine the refried beans, chilies, 1 teaspoon chili powder and 1 teaspoon cumin. Spread over a 14-in. platter. In another bowl, mash the avocados; add 1/4 cup onion, lemon juice, sugar, celery salt and cayenne. Spread over the bean layer.
Combine 1 cup salsa, sour cream, mayonnaise, paprika, garlic powder, pepper sauce, oregano and remaining onion, cumin and chili powder. Spread over avocado layer; sprinkle with Monterey Jack and cheddar cheese.
In a large bowl, beat the cream cheese until smooth. Add the remaining salsa. Spread over cheeses. Sprinkle with the green onions and tomatoes. Cover and refrigerate until serving. Serve with chips or vegetables.
