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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Mexican Layered Dip Recipe

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This recipe for Mexican Layered Dip is from UCUMC'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:  
16 oz can refried beans
6 oz tomato paste
4 oz can chopped chiles, drained
2 avocados, chopped
2 tomatoes, chopped
2 tsp lemon juice
1/2 c sour cream
1/2 c mayo
1 envelope taco seasoning
garlic to taste
1 green pepper, chopped
1 bunch green onions
2 oz diced pimentos
4 1/2 oz black olive slices
2 c grated sharp cheddar cheese
Directions:
Directions:
Mix beans, tomato paste and chiles together, and spread in circle on a glass plate. Chill 30 minutes. Combine avocado, tomatoes, and lemon juice, and spread over chilled beans. In a bowl combine sour cream, mayo, taco seasoning and garlic, and spread over avocado mix. Sprinkle green pepper, onions, pimentos and olives over the top. Top with cheddar cheese, cover and chill for 2 hours.

 

 

 

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