Multilayered mexican dip
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Refried beans; 14 oz |
| 1¼ | cup | Sour cream |
| ¼ | teaspoon | Cumin; ground |
| Hot pepper sauce | ||
| ⅓ | cup | Onion; finely chopped |
| 1 | teaspoon | Lime juice |
| ¼ | teaspoon | Hot pepper flakes |
| ⅓ | cup | Green onions |
| ½ | cup | Olives; black sliced |
| 2 | Tomatoes; chopped | |
| 2 | cups | Cheddar; shredded |
Directions
In bowl, blend together beans, ¼ cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1½" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time.
Tortilla wedges may be used as dippers. Source: Canadian Living magazine posted by Anne MacLellan