Mexican appetizer tray
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%% | ||
| %%%%% 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 %%%%% |
| %%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%%%%% | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| ¼ | cup | Mayonnaise |
| 1 | tablespoon | Lemon juice |
| pinch | Cayenne pepper | |
| ½ | cup | Sliced pitted black olives |
| 2 | eaches | Tomatoes, chopped |
| Tortilla chips | ||
Directions
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