Saturday, February 4, 2012

Mexican Dip

1 can Refried Beans
1 can black beans, drained
Tabasco Sauce, To Taste
1 can Diced Green Chilies
Ground Cumin, to taste
1 cup Grated Sharp Cheddar Cheese
1 cup Sour Cream
1 can Black Olives, sliced
2 tomatoes, diced
1/3 c. chopped green onions
chopped lettuce

Preparation Instructions:
Begin by putting the refried beans into a small pan over medium-low heat. Add several dashes of Tabasco sauce and a small can of (undrained) diced green chilies. Stir well. Next, sprinkle a little bit of ground Cumin.
Spread the beans on the bottom of a glass bowl or high-sided dish. Over this layer sprinkle the black beans. Next, sprinkle the sharp cheddar. Next, put on the sour cream. And spread it into a single layer, being careful not to disturb the cheese underneath.Next layer on a nice sprinkling of sliced black olives.
Lastly, place a generous layer of chopped tomatoes. You can also, if desired, sprinkle some diced jalapenos over top. Lastly, layer on the green onions.
Garnish with chopped lettuce.

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