Game Day Spanish Avocado Dip Recipe

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Game Day Spanish Avocado Dip

Angela McClure


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

★★★★★ 1 vote
10 Min
25 Min


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
green onions, chopped
1/2 tsp
chili powder
1/2 tsp
each of salt and pepper
haas avocados, pitted, peeled and sliced
8 oz
package shredded monterey jack cheese


1Preheat oven at 350°F. Spray 2-8x8-inch square baking dishes with non-stick cooking spray.
2Heat 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.
3Pour 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.
4Place 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