"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Layered Mexican Dip Recipe

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This recipe for Layered Mexican Dip, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kaye Thompson
Added: Saturday, August 15, 2009


1 can (15 l/4 oz.) white shoe peg corn, drained
1 can (4 oz.) chopped green chilies, drained
1 can refried beans
1 package Taco Seasoning Mix (dried)
4 Tbsp. Salsa
8 oz. Sour Cream
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar Cheese
2 Tbsp. Sliced or chopped ripe olives
Tortilla chips

1. In a medium sized bowl, mix and stir Taco Seasoning, salsa and refried beans.
2. Spread this mixture into a pie plate or flat dish.
3. Drain the corn, and spread on top of the bean mixture.
4. Sprinkle the green chilies on top.
5. Spoon the sour cream onto the corn, and spread evenly.
6. Mix the two cheeses and sprinkle on top of the sour cream.
7. Sprinkle the ripe olives on top.

Warm in microwave or bake in 350-degree oven for about 15-20 minutes. Serve with Tortilla chips.




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