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Layered Dip Recipe

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

Shannon Hilliard


2-16 oz.cans refried beans
1 8-oz. pkg. cream cheese, softened
1 tsp. ground cumin
1-16-oz. pkg. frozen corn
2 cloves garlic, minced
1/2 c. fresh cilantro
2 fresh tomatoes, chopped
1 small sweet onion, chopped
1 jalapeno pepper, seeded & chopped
Juice of 1 lime
Salt and pepper to taste
8 oz. Monterey Jack cheese, shredded

Combine refried beans, cream cheese and cumin. Mix well. Spread on a greased 8x8 in.baking dish. Saute' corn and garlic in a saucepan a few minutes and remove from heat and reserve. Combine cilantro, tomatoes, onion, pepper, lime juice, salt & pepper & mix well. Place corn & garlic mixture in with tomato mixture and mix well. Place evenly over bean mixture and sprinkle with cheese. Bake at 350 degrees for about 15-20 minutes. Serve with tortilla chips.




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