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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Layered Mexican Bean Dip Recipe

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This recipe for Layered Mexican Bean Dip is from Cookbook for Cameron, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz can refried beans
½ c taco sauce or salsa
2 avocados, mashed
2 Tbsp lime juice
2 Tbsp vegetable oil
¼ tsp garlic powder
1 4oz can chpd green chiles, drained
1 2oz can sliced pitted ripe olives, drained
1 ½ c sliced green onions-use less than this
2 c sour cream – use less
1 ½ 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
½ 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
¼ tsp garlic powder

Layer in order listed:
1 4oz can chpd green chiles, drained
1 2oz can sliced pitted ripe olives, drained
1 ½ c sliced green onions-use less than this
2 c sour cream – use less
1 ½ 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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