"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Mexican Bean Dip, by Rita Dawkins, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can Refried Beans 1 chopped onion 1 small can chopped green chillies 1/2 package Taco Mix Seasoning Avocado Dip 8 oz. sour cream black olives Tomato Grated cheese
Mix refried beans, chopped onion, chopped chillies together, along with 1/2 package Taco Mix in a bowl. Set aside. In a large dish, layer avocado dip, then sour cream, With bean mixture on top. Arrange a layer of black olives, chopped tomato, and finish with grated cheese
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