Yield: 8 servings
Measure | Ingredient |
---|---|
\N \N | %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%% |
\N \N | %%%%% MEXICAN APPETIZER |
1 can | (14oz) refried beans |
¼ cup | Sour cram |
½ teaspoon | Chili powder |
2 eaches | Ripe avocados, peeled and pitted |
⅓ cup | Minced onion |
¾ cup | Sour cream |
2 cups | Shredded Cheddar cheese |
5 eaches | Green onion, sliced TRAY %%%%% |
\N \N | %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%% |
½ teaspoon | Salt |
¼ teaspoon | Ground cumin |
¼ cup | Mayonnaise |
1 tablespoon | Lemon juice |
\N pinch | Cayenne pepper |
½ cup | Sliced pitted black olives |
2 eaches | Tomatoes, chopped |
\N \N | Tortilla chips |
FROM: SHARON STEVENS, COOKIN
REFRIED BEAN LAYER
GUACAMOLE LAYER
GARNISH
REFRIED BEAN LAYER: Blend together beans, sour cream, chili powder, salt and cumin, and spread over bottom of serving dish or tray.
GUACAMOLE LAYER: Mash avocados. Blend in onion, mayonnaise, lemon juice and cayenne. Spread over refried bean layer. GARNISH: Smooth sour cream over guacamole. Sprinkle cheese around edge of dish. Make a ring of green onions, then black olives, inside cheese ring. Place chopped tomatoes in centre., Refrigerate until serving time. Serve with tortilla chips. Makes 8-10 servings. Source: Canadian Living Magazine; may 1989 issue Shared by: Sharon Stevens