2 medium ripe avacados (peeled, seeded and smashed)
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1 medium tomato chopped and seeded
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4-5 green onions chopped (about 1/2 way up the green)
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1 small can sliced black olives
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3-4 serrano chillies (optional, de-vained and seeded and chooped fine)
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1 8oz container of sour cream
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1 pkg taco seasoning
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8-10 ozs Monterey Jack cheese (grated)
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2 pkg (6 pcs) white pita pocket bread (cut into 1/4)
Instructions
Using a spatula, spread the bean dip evenly on the bottom a (preferably glass) 8-9" pie pan. Peel your avacados and smash them with a fork until smooth (few chunks are okay). Spread over the bean dip.
Spread the next 3 ingredients evenly on top of the avacados. Now add your chillies if you want some heat to your dip.
Mix the sour cream with the taco seasoning throughly and spread over the top of everything. Take care, the bits of tomatoes, onions and olives will stick to the sour cream and lift up, thus not keeping your layers even. Now cover with your grated Monterey Jack cheese. Top with any number of things, more black olives, chopped tomatoes, or celantro. Or nothing at all.
Now cover with siran wrap and refrigerate a least 1 hour. While this is refrigerating cut up your pita bread and make sure they open easily. When time to serve using a tablespoon, spoon down to the bottom and get some of everything and stuff it in the open pita bread and enjoy.
Originally Submitted
7/13/2008
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