"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Mexican Layered Dip Recipe

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This recipe for Mexican Layered Dip, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Iehl
Added: Wednesday, July 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (15-oz.) can black beans, rinsed, drained
2 tablespoons thick and chunky salsa
1 (8-oz.) container light sour cream
1 cup thick and chunky salsa
2 cups shredded lettuce
4 oz. (1 cup) shredded reduced-fat Monterey Jack or Cheddar cheese
cup sliced green onions
1 medium tomato, chopped
Tortilla Chips

Directions:
Directions:
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth. On 12-inch serving plate, spread bean mixture into 10-inch circle. Top with sour cream; spread to within inch of edge of beans. Top with 1 cup salsa, lettuce, cheese, green onions and tomato. Serve with tortilla chips.

 

 

 

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