"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Layered Bean Dip Recipe

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

Contributor:  
Contributor:  
Ginger Payton (Flynn)
Added: Thursday, February 10, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 can refried beans
1 cup salsa
2 ripe avocado
Freshly squeezed lemon or lime juice
Sea salt
Black olives, pitted and sliced
Optional ingredients:
Sour cream
Green onions
Shredded cheese
Chopped lettuce or tomato

Directions:
Directions:
Mix refried beans and salsa together. Separately, scoop out avocado and mash with a fork. Add a squeeze of lemon or lime and sea salt to taste. Use a small spatula to spread a layer of the bean mixture at the bottom of your dish, then spread a layer of avocado mixture over the beans. Cover avocado with another layer of beans. Top beans with sour cream, if desired, and decorate the top with olive slices. Serve with tortilla chips and veggies for dipping.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Finally a way to pack avocado so it won't turn brown! Enclosing the avocado in layers of bean dip keeps air out and prevents browning from oxidation. This can be made dairy free by skipping sour cream and adding a layer of shredded lettuce, tomatoes, or anything else that looks pretty and festive!

 

 

 

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