Multilayered Mexican Dip
Categories: Appetizer, Refried Beans
Yield: 8 Servings
1 can Refried beans (14 oz)
1 1/4 cup Sour cream
1/4 tsp Cumin,Ground
1/4 tsp Tabasco
1/3 cup Onion,Finely Chopped
1 tsp Lime juice
1/4 tsp Red Pepper Flakes
1/3 cup Green onions
1/2 cup Black Olives,Sliced
2 Tomatoes,Chopped
2 cup Cheddar Cheese,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 in centre. Cover and refrigerate till serving time. Tortilla
wedges may be used as dippers.
Source: Canadian Living magazine
Per Serving: 267.44 Cal (64.50% from Fat, 17.50% from Protein, 18.00%
from Carb); 11.95 g Protein; 19.56 g Tot Fat; 11.64 g Sat Fat; 12.26 g
Carb; 3.65 g Fiber; 282.17 mg Calcium; 439.35 mg Sodium; 304.67 mg
Potassium; 64.19 mg Cholesterol
Delma
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