Game Day Spanish Avocado Dip Recipe

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Game Day Spanish Avocado Dip

Angela McClure

By
@angemcc

My boyfriend doesn't like avocado. I don't tell him it's in this dip...He loves it and so does everyone else!!


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Rating:

Comments:

Serves:

10

Prep:

10 Min

Cook:

25 Min

Ingredients

1
8.80oz. pkg. microwave-in-package quick-cook spanish rice
8 oz
package cream cheese, at room temperature
1 3/4 c
canned diced tomatoes seasoned with chiles, lime juice and cilantro, drained
15 1/2 oz
can pinto or kidney beans, drained
15 1/4 oz
can fiesta corn (seasoned with red and green peppers) or yellow corn, drained
2
green onions, chopped
1/2 tsp
chili powder
1/2 tsp
each of salt and pepper
2
haas avocados, pitted, peeled and sliced
8 oz
package shredded monterey jack cheese

Directions Step-By-Step

1
Preheat oven at 350°F. Spray 2-8x8-inch square baking dishes with non-stick cooking spray.
2
Heat quick-cook rice in microwave, per package instructions. Lightly combine cooked rice, the next 6 ingredients and salt and pepper in a large mixing bowl.
3
Pour 3/4 of rice mixture into baking dishes and spread to create an even level across each dish. Lay sliced avocado, distributing evenly on top in both dishes. Spread remaining rice mixture on top of avocado slices. Sprinkle cheese on top to cover casseroles.
4
Place dishes in preheated oven for 20 to 25 minutes; until cheese is thoroughly melted and started to turn brown. Remove from oven and let sit for 5 minutes. Serve warm with tortilla chips, corn chips and/or wheat crackers.

About this Recipe

Course/Dish: Dips, Vegetable Appetizers
Dietary Needs: Vegetarian