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Mexican Layered Dip Recipe

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This recipe for Mexican Layered Dip, by , is from UCUMC's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gayle Dixon


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

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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