Eight-Layer Mexican Dip


Serves: 5
Total Calories: 611
Yield: 7 Cups

Ingredients

MIXTURE ONE
2 cups canned pinto beans rinsed and drained
1 cup grated Cheddar cheese
1 tablespoon minced onion
1/2 teaspoon salt
6 drops hot pepper sauce
2 tablespoons olive oil
MIXTURE TWO
2 ripe avocados peeled and pitted
2 tablespoons lemon juice
1/2 teaspoon salt
cracked pepper to taste
MIXTURE THREE
1 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon dry taco seasoning mix
MIXTURE FOUR
1 (7-ounce) jar pitted black olives drained and halved
3 ripe but firm tomatoes coarsely diced
1 cup chopped scallion

Directions:

1. To make Mixture One, place the beans in a medium-sized bowl and mash with a fork. Add all of the remaining ingredients except for the olive oil, and stir to combine.

2. Place the olive oil in a medium-sized skillet over medium heat. When the oil is hot, add the bean mixture and cook, stirring constantly, until the cheese is melted. Set aside.

3. To make Mixture Two, place all of the Mixture Two ingredients in a medium-sized bowl, and mash with a fork. Set aside.

4. To make Mixture Three, place all of the Mixture Three ingredients in a small bowl, and stir to combine. Set aside.

5. To make Mixture Four, place all of the Mixture Four ingredients in a large bowl, and stir to combine.

6. To assemble the dip, place half of Mixture One in a flat 9-x-9-inch glass dish, spreading evenly. Follow with half of Mixture Two, half of Mixture Three, and half of Mixture Four, spreading evenly in each case. Repeat the layers.

7. Serve immediately with crunchy tortilla chips.

Nutritional Facts:

Serves: 5
Total Calories: 611
Calories from Fat: 345

This Eight-Layer Mexican Dip recipe is from the The Sophisticated...Olive Cookbook. Download this Cookbook today.




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