Some variation of this Tex-Mex dip has been at almost every tailgating party I have been to. I have put my own spin on it here by adding some bacon and pinto beans. After all, everything is better with bacon, right?
1 (16-ounce) can refried beans
1 (16-ounce) can pinto beans, drained and rinsed
4 medium Hass avocados
1 tablespoon fresh lime juice
2 medium tomatoes, chopped
¼ teaspoon salt
1 (16-ounce) container sour cream
2 cups freshly shredded Cheddar cheese
½ cup sliced green onions
6 slices bacon, cooked and crumbed
Tortilla chips, for serving
Mix together the refried beans and the pintos in a medium bowl. Evenly spread the beans into a 13 × 9-inch dish. In a medium bowl mash together the avocados, lime juice, tomatoes, and salt. Spread over the beans, and then spread the sour cream on top as evenly as possible. Sprinkle the sour cream layer with the cheese, green onions, and then the bacon. Cover and refrigerate this dip until you are ready to serve it with tortilla chips.
MAKES 12 TO 14 SERVINGS.