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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Layered Mexican Dip Recipe

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This recipe for Layered Mexican Dip is from Pat & Dan's Family Cookbook , 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:  
Bean Layer
1 (28 ounce) can pinto beans
2 cloves garlic, finely chopped
2 tsp. chili powder, such as chipotle or ancho
2 tsp. ground cumin
2 tsp. oregano
2 tbsp. red wine vinegar
1/4 cup water
5 tbsp. olive oil (optional)
Salt and freshly ground pepper, to taste
4 strips bacon, cooked and finely chopped

Avocado Layer
3 ripe avocados
Lime juice, to taste
Salt, to taste
Directions:
Directions:
Assembly
1 (500 ml) tub sour cream
Fresh Tomato Salsa
1 1/2 cups to 2 cups grated Monterey jack cheese
Handful chopped olives
3 tbsp. crumbled queso fresco or feta
Handful pickled jalapenos or fresh jalapenos
Tortilla chips, for serving


PREPARATION
For the bean layer: Add beans, garlic, chili powder, cumin, oregano, red wine vinegar and ¼ cup water too food processor Process until smooth, adding olive oil if desired or more water to loosen. Stir in cooked bacon. Taste and adjust for seasoning. Set aside.

For the avocado layer: Mash avocadoes with fork or potato masher. Add lime juice and season with salt. Taste and adjust for seasoning. Set aside.

Assembly
Layer in 13-inch x 9-inch x 2-inch oval baking dish: bean layer, avocado layer, sour cream and Fresh Tomato Salsa. Garnish with Monterey Jack cheese, black olives, queso fresco and pickled jalapenos. Serve with tortilla chips.
Number Of Servings:
Number Of Servings:
Yield: 8 to 10 servings.

 

 

 

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