- 1 16 oz can refried beans
- 2 cups sour cream
- 1 package taco seasoning
- 2-3 avocados, mashed
- 1 clove garlic, minced
- 2 T mayonnaise
- 1 cup salsa
- 1 bunch green onions, chopped
- 1 head iceberg lettuce, cut into pieces
- Black olives, sliced
- 1 11.5 oz bag Brazilian Cheese Bread, thawed
PREHEAT OVEN TO 400° F
In a small bowl mix together the sour cream and taco seasoning.
In a separate bowl mix together the mashed avocados, garlic and mayonnaise.
In a small dish or plate begin the layering. First layer the beans, then the sour cream mixture, then the avocado mixture and then the salsa. Sprinkle lettuce pieces, scallions and olives on top.
Refrigerate at least one hour.
With oiled hands, knead together 2-3 Brazilian Cheese Bread. Roll until thin and use a cookie cutter for your desired shape.
Repeat until you have the desired amount and shapes you want.
Cook on a sheet pan at 400° F for 10 minutes or until golden. Place in the graveyard dip and enjoy!!