Layered Mexican Dip

This is Audra’s personal recipe, modified from several similar versions.

Ingredients:

• 1 rotisserie chicken, de-boned and chopped
• 2 avocados – peeled, pitted and diced
• 1.5 T fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup salsa (I use PACE restaurant style)
• 1 teaspoon garlic salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 1 8 oz container sour cream
• 1 1 oz package taco seasoning mix (I make my own click here for the recipe)
• 3/4 cup diced tomatoes
• 1/4 cup chopped onions
• 1 16 oz can re-fried beans
• 2 cups Mexican style shredded cheese
• 1/4 cup sliced kalamata olives
• 1 small can of sliced, pickled jalapenos

Directions:

1. Mash the avocados in a medium bowl.  Mix in lime juice, cilantro, salsa, garlic salt and pepper then set aside.
2. Blend the sour cream and taco seasoning in a small bowl and set aside.
3. In a 9×13 inch dish spread the re fried beans on the bottom then layer remaining ingredients in the following order 
   1. avocado mixture
   2. chicken
   3. sour cream mixture
   4. tomatoes
   5. onions
   6. olives
   7. jalapenos
   8. cheese
4. Put in a warm 250 degree oven just to melt the cheese for about 5 minutes.  (It is easier to eat with melted cheese but you don’t want the rest of the dish to get warm!)
5. Serve with Fritoes or Corn Tortilla chips