ANSWERS: 2
  • cooked ground taco-flavored meat (beef or chicken) guacamole sour cream (with thinly sliced green onions) refried beans pico de gallo (fresh salsa from the deli or homemade) Top with lots of cilantro
  • Here's two: Layered Mexican Bean Dip 4 cups 1 16-oz. can refried beans 1 cup sour cream (low- or non-fat is OK) 2 avocados, cubed (small cubes) 1 cup sliced black olives 1 4-oz. can green chilies, chopped (optional) 1/2 cup chopped green onion 3 plum tomatoes, finely chopped 1 to 1-1/2 cups grated cheddar cheese corn chips Layer ingredients in the order listed. Serve with a large bowl of corn chips. Layered Ranch and Bean Dip 10 appetizer servings 16 oz. can fat-free refried beans 1 cup fat-free sour cream 1 oz. pkg. dry ranch salad dressing mix 1 cup diced plum tomatoes (less juice) 4 oz. can diced green chilies, drained (optional) 2-1/4 oz. can sliced black olives, drained 3/4 cup shredded Monterey Jack cheese 3/4 cup shredded cheddar cheese corn chips Spread beans on a 10-inch serving platter. Blend sour cream and ranch dressing mix together; spread over beans. Layer remaining ingredients over sour cream layer. Serve with corn chips.

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