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Layered Mexican Bean Dip Recipe

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

Contributor:  
Contributor:  
Ginger Paris
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz can refried beans
c taco sauce or salsa
2 avocados, mashed
2 Tbsp lime juice
2 Tbsp vegetable oil
tsp garlic powder
1 4oz can chpd green chiles, drained
1 2oz can sliced pitted ripe olives, drained
1 c sliced green onions-use less than this
2 c sour cream use less
1 c chpd tomatoes
2 c shredded cheddar cheese
corn chips or tortilla chips

Directions:
Directions:
Combine in a 2 qt saucepan and mix well. Cook over med-low heat just until heated through, stirring constantly.
1 16 oz can refried beans
c taco sauce or salsa

In a small mixing bowl, mix, then spread over the bean mixture:
2 avocados, mashed
2 Tbsp lime juice
2 Tbsp vegetable oil
tsp garlic powder

Layer in order listed:
1 4oz can chpd green chiles, drained
1 2oz can sliced pitted ripe olives, drained
1 c sliced green onions-use less than this
2 c sour cream use less
1 c chpd tomatoes
2 c shredded cheddar cheese

Chill, covered, until serving time. Serve with corn chips or tortilla chips

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
Ed especially enjoys this appetizer!

 

 

 

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