Thursday, January 27, 2011

Bonanza Bean Dip


  • 1 16-oz. can refried beans
  • 1/4 tsp. cayenne pepper
  • 1 recipe Lime Guacamole, below
  • 4 oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
  • 1 8-oz. carton dairy sour cream
  • 1 cup halved cherry tomatoes
  • 1 2.25-oz. can sliced pitted ripe olives
  • 1/2 cup sliced green onions
  • 1/3 cup shredded Monterey Jack cheese
  • Green onion tops (optional)
  • Tortilla or Corn Chips
  • Lime Wedges


1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.


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