"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Layered Bean Dip, by Bobi Jones, is from Grandma Liz's Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Refried Beans Chopped Onion Canned green chili's Shredded jack cheese Salsa
On serving dish, spread 1/2 portion of the refried beans, add layer of chopped onion, then add a layer of chopped green chili's, sprinkle with shredded cheese, top with salsa. Repeat layers one more time and bake until hot and chees melted if desired.
I have also had this dip cold and served with chips.
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