Mexican Layered Dip
Ingredients
- 15-oz can refried beans
- ½ jar salsa (mild, medium or hot - your choice)
- 3 green onions, white part only, sliced
- ½ tomato, seeded & diced
- 2 each small yellow & red sweet peppers, diced
- 2 medium avocados, mashed with a fork
- 1 clove garlic, minced
- 3-4 sprigs fresh cilantro, minced
- 15-oz carton sour cream
- ¼ - ½ tsp mayonnaise divided to mix with avocado & sour cream
- juice of 1 lime wedge
- 1 cup shredded white cheddar cheese (or cheese of your choice)
- small sweet red & orange peppers for garnish
Serve With
- chips of your choice
- also try sliced apples, pears and/or cooked shrimp
Special Equipment
- glass pie plate
How-to
First Layer
- Spread refried beans on the bottom of a clear pie plate with a spoon or a spatula
- Add ½ jar of salsa and mix well with refried beans
Second Layer
- Sprinkle diced tomatoes, red and yellow sweet peppers, and sliced green onions over the refried bean/salsa layer
Third Layer
- In a separate plate, scoop out the meat of 2 medium avocados and mash with a fork
- Add ¼ tsp mayonnaise and mix well
- Add 1 garlic clove, minced
- Spread over Layer 2 with a spoon or a spatula
- Sprinkle chopped cilantro
- Squeeze juice of ½ lime over the surface of the layer
Fourth Layer
- In a separate bowl, add about ¼ tsp of mayonnaise to sour cream and mix well. Place dollops around the top layer and then use a spoon or spatula to smooth the sour cream toward the center
- Sprinkle cheese generously over the top
- Garnish with yellow and red small sweet peppers
- Serve with heavy-duty chips to scoop through all the layers