Game Day Spanish Avocado Dip

Game Day Spanish Avocado Dip

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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!!

Rating:

★★★★★ 1 vote

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

How to Make Game Day Spanish Avocado Dip

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.

Printable Recipe Card

About Game Day Spanish Avocado Dip

Course/Dish: Dips Vegetable Appetizers
Dietary Needs: Vegetarian



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