If you 1/2 this recipe it serves 6-8 easily (if serving with other appetizers) and can be made on a large dinner plate or platter that is about 14 inches in diameter.It is sold in grocery stores and at Costco. The only brand I have found that is purely avocado that tastes good without a lot of additives is Wholly Guacamole. I highly recommend using fresh avocado, but have also used pre mashed avocado as well in a pinch.The lemon juice will keep it bright for a few hours. Spread the sour cream mixture over the avocados. Sprinkle the lemon juice and garlic salt over the mixture. Don't make this sooner than about 4-6 hours before serving or the avocado layer will begin to turn brown. Spread bean dip into the bottom of a 9x13 inch clear glass dish.Top evenly with the cheese, followed by the olives, avocado mixture and salsa. Or if you are serving immediately after assembling, it is fine to use juicier tomatoes. Spread the beans on a platter with a rim or lip. It is possible to use another type of tomato for this recipe, just remove the juicy seeds before using. Ingredients 1 (15.25 ounce) can refried beans 1 cup Stonyfield Greek Plain Yogurt + 1 Tablespoon taco seasoning 1 cup prepaid or homemade guacamole 1 cup. shredded sharp cheddar, guacamole, sour cream, green onion, sliced black olives and 4 more. If making from scratch, prepare guacamole and spread in an even layer on top of the bean layer. Roma tomatoes are best for this dip, because they are less juicy than other types of tomatoes. tortilla chips, shredded cheddar cheese, guacamole, prepared salsa and 8 more. Step 1 Spread refried beans in an even layer in the bottom of your serving dish.shredded cheddar cheese, avocados, taco seasoning mix, sour cream and 7 more. You may substitute 1 teaspoon of garlic salt for the salt and garlic in the avocado layer. tortilla chips, shredded cheddar cheese, guacamole, prepared salsa and 8 more.Scrape the beans into an 8-inch glass baking dish and spread into an even layer. Off the heat, mash the beans with a fork or potato masher until they have a chunky puréed texture. You may split this onto two smaller platters or plates as well. Add the black beans, ½ teaspoon salt, ½ teaspoon of the cumin, and water and continue cooking for about one minute.
I use a large 16-18 inch platter for a whole recipe.
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