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Cinco de Mayo Bean Dip
from the kitchen of Sharmagne Leland-St. John

1 16 ounce can of refried beans
½ cup sour cream
¼ cup pickled jalapeños
½ cup diced tomatoes
1 large shallot, minced
¼ cup diced avocado
1 lime, juiced
1 tablespoon fajita seasoning
1 bag blue corn tortilla chips

Place the refried beans in a blender or mini food
processor and pulse until smooth. Add the sour
cream, pulse again. Turn the mixture into a medium
sized mixing bowl and add the other ingredients
stirring after each addition. Divide the mixture in
half. Place in a dip dish surrounded by the chips.


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