SWS: Santa Fe Layered Bean Dip
Source of Recipe
The Pink Adobe Cookbook
* Exported from MasterCook *
Santa Fe Layered Bean Dip
Recipe By : Rosalea Murphy
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers, Dips, Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked pinto beans
-- (1 cup when dry)
1 tablespoon onion -- minced
1 cup sharp cheddar cheese -- grated
6 drops Tabasco sauce
salt -- to taste
2 tablespoons bacon or ham fat
3 medium ripe avocados
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
1 cup dairy sour cream
1/2 cup mayonnaise
1 package taco seasoning mix (1-1/2 oz)
1 can pitted black olives (7 oz) -- drained and chopped
3 medium tomatoes -- peeled and chopped
-- coarsely
1 cup green onions -- chopped
Drain and mash beans. Add onion, cheese, and Tabasco and blend well. Salt to taste. Heat the fat in a large iron skillet and add the bean mixture. Stir until cheese is melted and the whole mixture is bubbling. Set aside.
Peel, pit, and mash avocados in bowl with lemon juice, 1/2 teaspoon salt, and pepper. In a separate bowl, combine sour cream, mayonnaise, and taco seasoning.
To assemble, spread half of the bean dip on a large shallow serving platter. Top with half of the avocado mixture and half of the sour cream mixture. Sprinkle with half of the olives, tomatoes, and green onions. Repeat with another layer of mashed beans, avocado, sour cream, olives, tomatoes, and onions. Serve with tostados.
Cuisine:
"Southwest"
Source:
"The Pink Adobe Cookbook"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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