Tuesday, November 16, 2010

Mexi-feast: Mexican Layer Dip

The appetizer for the Mexi-feast. . .

Mexican Layer Dip
Taken from Pioneer Woman

Prep time: 15 minutes
Servings: 8

1 can refried beans
Tabasco sauce, to taste
1 small can diced green chilies, undrained
Ground Cumin, to taste
3/4 C grated sharp cheddar cheese
1 C sour cream
1 cup guacamole
3/4 C Monterey jack cheese
1 can black olives, sliced
Green olives, two handfuls, chopped
1 C Pico de gallo
Tortilla chips
    Heat the refried beans in a small pan over medium-low heat. Add Tabasco to taste and the can of diced green chilies. Stir well. Next, sprinkle a little bit of ground cumin.

    Spread the beans on the bottom of a glass bowl or high-sided dish. Sprinkle on sharp cheddar. Add sour cream and spread into a single layer, being careful to leave cheese undisturbed.

    Spread guacamole over sour cream. Add Monterey jack and chopped olives. Top with pico de gallo.

    My Notes:
    Future feasts will not involve an appetizer. We get distracted making it and eating it. But, I sure am glad we tried this one. It will make a nice alternative to taco dip at future parties and get-togethers.

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