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Title: Multilayered Mexican Dip #1
Categories: Appetizer Dip Tex
Yield: 1 Servings
| 1 | cn | Refried beans; 14 oz |
| 1 1/4 | c | Sour cream |
| 1/4 | ts | Cumin; ground |
| Hot pepper sauce | ||
| 1/3 | c | Onion; finely chopped |
| 1 | ts | Lime juice |
| 1/4 | ts | Hot pepper flakes |
| 1/3 | c | Green onions |
| 1/2 | c | Olives; black sliced |
| 2 | Tomatoes; chopped | |
| 2 | c | Cheddar; shredded |
In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on tray 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers.
Source: Canadian Living magazine. Posted by Anne MacLellan. Shared on alt.creative-cook and alt.creative-cooking by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com From: Jphelps@shell.Portal.Com (Judi Madate: 15 Sep 1995 04:56:23 Gmt
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