Layered Mexican Dip

Tested Till Perfect

We're still getting requests for this colourful party-size appetizer from 1988. We've lightened up the original, and it's better than ever. For Sun-Dried Tomato, Cheese and Basil Pâté and Dilly Ranch Dip for Kids, see the July issue.

Servings: 24

Ingredients:

Nutritional Info
Per serving: about -
cal 105
pro 5 g
total fat 7 g
sat. fat 3 g
carb 7 g
fibre 2 g
chol 12 mg
sodium 219 mg
% RDI: -
calcium 10%
iron 6%
vit A 5%
vit C 8%
folate 14%
    1 can (14 oz/398 mL) refried beans
    1-1/4 cups (300 mL) light sour cream
    1/2 tsp (2 mL) each ground cumin and salt
    1/4 tsp (1 mL) hot pepper sauce
    2 avocados
    1/3 cup (75 mL) finely chopped onion
    2 tbsp (25 mL) lime juice
    1/4 tsp (1 mL) hot pepper flakes
    2 cups (500 mL) shredded Cheddar cheese
    2 tomatoes, chopped
    1/3 cup (75 mL) sliced green onions
    1/2 cup (125 mL) sliced pitted black olives

Preparation:

In bowl, stir together refried beans, 1/4 cup (50 mL) of the sour cream, cumin, 1/4 tsp (1 mL) of the salt and hot pepper sauce; spread in 12-inch (30 cm) round serving dish that is at least 1-1/2 inches (4 cm) deep.

Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup (50 mL) of the remaining sour cream and remaining sa< spread over refried bean layer. Top with remaining sour cream.

Starting at outside, garnish with concentric rings of cheese, tomatoes, green onions and olives. (Make-ahead: Cover and refrigerate for up to 24 hours.)

 

Additional Information

  • Tip: If avocados need ripening, place them in a paper bag and let stand at room temperature for 2 to 3 days.

     

Source

© CanadianLiving.com





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