Saturday, April 15, 2006
Recipe: Mexican Layered Dip
MAIN INGREDIENTS:
- 2 8oz Cans of Refried Beans
- 1 16oz Container of Sour Cream
- 1 Packet of Taco Seasoning
- 2 8oz Bags of Pre-Shredded Fiesta Blend Cheese
TOPPINGS:
- Fresh Tomato (Diced)
- Canned Black Olives (Diced or Sliced - Drained)
- Canned Green Chilies (Diced or sliced - Drained)
- Canned Jalepenos (Diced or Sliced - Drained)
- Fresh Chives or Green Onion (Diced)
- Salsa (Semi-Drained)
DIRECTIONS:
1. Mix sour cream and taco seasoning together and set aside.
2. In an 8x10 pan, smooth out refried beans to cover entire bottom.
3. Pour in sour cream mixture and smooth out to cover.
4. Cover with shredded cheese.
5. Add toppings of choice, sprinkling them over entire dish.
NOTES: This is my "You gotta' bring your..." recipe.
I prefer Taco Bell brand beans, as they smooth out the best. All the toppings are to taste. I usually make one mild with green chilies and one hot with jalapenos. If you use salsa, dallop it on, don't cover entire dip. This can also be made the day before and refrigerated, just remove from fridge about 1 hour before serving.
Posted By: Luna
From the Kitchen of: Lana at 1:58 PM
« Home
