CINCO DIP
Source of Recipe
Savoring the Southwest
Recipe Introduction
This cookbook was put out by the Roswell, New Mexico Symphony Guild. I have made a few changes.
List of Ingredients
Layer #1--Mix together:
1 can (16 ounces) refried beans
1 package (1 1/2 ounces) taco mix or 2 tablespoons salsa cesera
Layer #2--Mix together:
3 avacados, mashed
3 tablespoons sour cream
2 tablespoons lemon juice
1/4 teaspoon garlic salt
Layer # 3--Mix together:
1 can (4 ounces) chopped green chilies
4 green onion tops, chopped
Layer # 4--Mix together:
1/2 pound sharp Chedder cheese, grated or shredded
1/2 pound Monterey Jack cheese, grated or shredded
Layer #5--Mix together:
12 pitted ripe or green olives, sliced (or a can of sliced olives
1 large tomato, seeded and cubed
Toppings:
Chili powder
chopped parsley
sour cream
Recipe
In a 2 quart crystal or glass bowl (I use a 9 inch square glass dish), with straight sides, layer in the following order:
Bean mixture, avacado mixture, chili and onion mixture, cheeses, and last the olives and tomatoes. Sprinkle the top lightly with chili and garnish with sour cream and parsley if desired. Refrigerate. Serve as a dip with tortilla chips. Serves 20 to 25 as a dip or 8 to 10 as a salad.
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