Layered Mexican Dip
- Portion size: 24
This recipe makes 24 servings
|Per serving: about||-|
|total fat||7 g|
|sat. fat||3 g|
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.
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
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
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 salt ; 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.)
Kary's Tip: Serve this tasty dip with nacho chips and homemade Pita Chips.
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