Appetizer: Seven Layer Dip
refried beans (traditional variety)
chopped green chiles, undrained
fresh lime juice, plus
fresh lime juice for avocado layer
avocados, halved, pitted, flesh spooned out
salsa (drain to equal 1 cup if salsa is especially runny)
sliced canned black olives, drained
grated pepper Jack cheese
thin sliced scallion greens, green part only
- Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
- Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.
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