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Layered Pinto Bean Dip Recipe

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This recipe for Layered Pinto Bean Dip, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Adrian Wade
Added: Thursday, October 29, 2009


Pinto Bean Layer:
2 cans (15 oz. each) pinto beans, rinsed and drained
4 green onions, cut into 1 pieces
4 tsp. fresh lime juice
1/4 cup dairy sour cream

Corn-cheese layer:
1-1/2 cups cooked or canned corn, well drained
1-1/2 cups (6 oz.) jalapeno Jack cheese, shredded
1/2 cup red pepper, chopped
3 tbsp. fresh cilantro, chopped
1/2 tsp. chili powder
1/2 tsp. cumin
1/8 tsp. pepper

Top Layer:
1-1/4 cups dairy sour cream
Tortilla chips

For the pinto bean layer, place half the beans, onions and lime juice in work bowl of food processor or blender; cover. Puree until smooth. Spoon into 2 quart rectangular baking dish. Stir in remaining half of beans and sour cream. Spread evenly in bottom of dish. For the corn-cheese layer, combine all ingredients; mix well. Spread over bean layer. For top layer, spread sour cream over corn-cheese layer. Bake in preheated 325 degree oven for 15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla chips. Makes 7 cups.




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