Mexican 6-layer dip
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese |
| 1 | can | Jalapeno cheese dip |
| 1 | teaspoon | San-J Szechuan sauce |
| 1 | tablespoon | San-J teriyaki sauce |
| 16 | ounces | Refried beans |
| 16 | ounces | La Victoria HOT Ranchera Sauce; divided |
| 1 | Carton sour cream; (8 ounce) | |
| 1 | Stalk celery(1/4 cup); diced | |
| ⅔ | cup | Chopped cucumber; peeled and seeded |
| 1 | cup | Onion; finely diced or |
| 2 | Spring onions with tops; diced | |
| 2 | Tomatoes; peeled, seeded chopped and well-drained | |
Directions
Having a great combination of flavors with eye-appeal, this appetizer is ideal for a picnic, tailgating party, a cocktail party, or casual entertaining. It is especially pretty when prepared in a round quiche Bottom Layer Mix cream cheese, Jalapeno cheese dip, Szechuan sauce, and teriyaki sauce. Spread in bottom of dish.
Second Layer Mix refried beans and 6 tablespoons Ranchera sauce. Spread for second layer. Third Layer Spread sour cream over bean layer. Fourth Layer Pour 1 cup Ranchera sauce over sour cream. Fifth Layer Sprinkle celery, cucumber and onion over sauce. Sixth Layer Sprinkle drained tomatoes evenly on top. Cover with plastic wrap and refrigerate. Serve with nacho chips, corn chips or crackers and a spreading knife. VARIATION: 1.Sprinkle 2 ounces (½ cup) grated cheddar cheese on top of tomatoes.
NOTES : Makes 12 or more servings