"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Mexicalli Layered Dip Recipe

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This recipe for Mexicalli Layered Dip, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Linda Vilcone
Added: Thursday, April 7, 2005
Category:
Category:
Ingredients:  
Ingredients:  
See below
Directions:
Directions:
1st layer::
Spread 1 can refried beans on a nice-sized round platter a little larger than a dinner plate.

2nd Layer:
Spread 1 C. Guacamole over beans (or mash 3 ripe avocados with 1 tsp. lemon juice) In a pinch, I've even used 1 C. Guacamole dip and it works fine.

3rd layer:
Mix 1/2 C. sour cream with 1/2 C. Mayo and 1/2 package Taco Seasoning and spread over 2nd layer

4th layer:
Grate 1/2 C. each yellow cheddar and Monterey Jack cheese and mix together and sprinkle over top of 3rd layer

5th layer:
sliced black olives
3-4 sliced green onions (use green part too)
Chopped tomatoes
Scatter all over top

Chill serveral hours or overnight and serve with Tortilla Chips and salsa.
Personal Notes:
Personal Notes:
This recipe first came out in the early 80s and has been a party favorite ever since. It's easy and very tasty.

 

 

 

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