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Three Layer Mexican Dip Recipe

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This recipe for Three Layer Mexican Dip, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


1 1/2 c. Red Bean Pesto (recipe below)
1 1/2 c. Guacamole - See Hot Guacamole Recipe
1 1/2 c. sour cream
1/2 t. garlic powder
1/4 t. each Chili powder, ground cumin, salt and freshly
ground black pepper
1/2 c, grated sharp cheddar cheese
1/2 seeded and finely diced fresh plum tomatoes
1/4 c. sliced pitted black olives
2 scallions, white bulb and 3" green, halved lengthwise and
5 oz. dried red kidney beans
2 cloves garlic
1 jalapeño pepper, cored and seeded
1/4 water
1/2 c. corn oil
1 1/2 t. cider vinegar
1/2 t. each paprika, freshly ground pepper
1/4 t. each chili powder and salt
Dash Tabasco sauce

Cover beans with cold water and soak overnight. Drain,
place in saucepan, cover with cold water and bring to boil.
Lower heat and simmer until beans are tender - about 45
minutes. Drain, cool completely.
In food processor, chop garlic and jalapeño pepper. Add
beans. With processor running, pour in water and oil through
feed tube. Add remaining ingredients and process until
smooth. Adjust seasonings to taste. Makes 1 1/2 c.

Spread bean pesto over bottom of 10" round glass baking
dish. Cover with guacamole.
In small bowl, combine sour cream, garlic powder, chili
powder, cumin, salt and pepper. Mix thoroughly and spread
over guacamole.
Sprinkle the top with cheese, tomatoes, olives and scallions.
Serve either chilled or hot (bake for 15 minutes in 425º oven)
with taco chips.

Personal Notes:
Personal Notes:
The Red Bean Pesto takes time to prepare but worth the effort. I
prefer to serve it hot! GREAT appetizer!




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