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1, 2, 3 Mexican Dip Recipe

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This recipe for 1, 2, 3 Mexican Dip, by , is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Shullaw
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. can refried beans
1 1/2 c. medium salsa
1 tsp. chili powder
1 tsp. ground cumin
3/4 tsp dried oregano
3/4 c. sour cream
1/2 c. mayonnaise
1/4 cup finely chopped red onion
1/3 cup chopped fresh cilantro
1 tsp. onion powder
1 small red bell pepper, seeded and chopped
1 c. shredded Mexican cheese
1 fresh jalapeņo chile, cut into rounds
Tortilla chips for serving

Directions:
Directions:
Combine the refried beans, 1/4 of the salsa, chili powder, cumin, and oregano in a medium bowl. Spread evenly over the bottom of an 8x8x2 glass baking dish.

Combine the sour cream, mayo, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the bean layer.

Combine the bell pepper and the remaining 1 1/4 cups salsa in a small bowl. Gently spread over the sour cream layer, being careful not to mix the layers. Top with the shredded cheese and jalapeņo rounds. Refrigerate for at least 1 hour, then serve with the tortilla chips.

Number Of Servings:
Number Of Servings:
n/a
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
I like to use a medium or hot chunky salsa just to add more texture to the dip. I also recommend getting a sturdy chip that can stand up to all the layers. You want to make sure to taste all of the dip with each bite!

 

 

 

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