Mexican appetizer tray

Yield: 8 servings

Measure Ingredient
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%%%%% 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 %%%%%
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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

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

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