Layered pinto bean dip

Yield: 15 Servings

Measure Ingredient
2 cans (15-oz) pinto beans; rinsed and drained
4 Green onions; cut into 1-inch pieces
4 teaspoons Fresh lime juice
¼ cup Dairy sour cream
1½ cup Cooked or canned corn; well drained
1½ cup Shredded Jalapeno Jack cheese
½ cup Chopped red pepper
3 tablespoons Chopped fresh cilantro
½ teaspoon Chili powder
½ teaspoon Cumin
⅛ teaspoon Pepper
1¼ cup Dairy sour cream
Tortilla chips

THE BEAN LAYER

THE CORN-CHEESE LAYER

THE TOP LAYER

Heat oven to 325. Place half the beans, onions and lime juice in work bowl of food processor or blender; cover. Puree until smooth. Spoon into 2-quart rectangular baking dish. Stir in remaining half of beans and sour cream. Spread evenly in bottom of dish.

For the corn-cheese layer, combine all ingredients; mix well. Spread over bean layer. For top layer, spread sour cream over corn-cheese layer. Bake 15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla chips. Makes 7 cups.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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