↞ recipe box start page
Category: Dips - Cold
Prep Time: Cook Time: Total Time:
1 (15 oz) can refried beans
2 tbsp hot sauce
Extra-virgin olive oil, for drizzling
4 scallions, cut into 1 inch pieces
1 (16 to 18 oz) jar green chili or tomatillo salsa
2 tbsp chopped cilantro, a palm full, chopped
1 (15 oz) can black beans
2 tsp ground cumin, 2/3 palm full
1 (16 to 18 oz) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varieties
Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.
view more member recipes
7 LAYERED MEXICAN DIP
view my recipes
print
save
Category: Dips - Cold
Prep Time: Cook Time: Total Time:
1 (15 oz) can refried beans
2 tbsp hot sauce
Extra-virgin olive oil, for drizzling
4 scallions, cut into 1 inch pieces
1 (16 to 18 oz) jar green chili or tomatillo salsa
2 tbsp chopped cilantro, a palm full, chopped
1 (15 oz) can black beans
2 tsp ground cumin, 2/3 palm full
1 (16 to 18 oz) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
Salt
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varieties
Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican Layered Dip
by suemunzlinger
refried beans salsa -strain some of the juices with your spoon to make it a little thicker favorite guacamole sour cream -sometimes I mix in part of a fiesta ranch dressing packet if I h
by suemunzlinger
refried beans salsa -strain some of the juices with your spoon to make it a little thicker favorite guacamole sour cream -sometimes I mix in part of a fiesta ranch dressing packet if I h
Layered Mexican Salad
by ICOOK2
You will need a large (at least 2 1/2-quart) serving bowl for this recipe. If using frozen corn, make sure to thaw and rinse it first. Serves 6 to 8 Dressing 1/4 cup mayonnaise 1/4 cup
by ICOOK2
You will need a large (at least 2 1/2-quart) serving bowl for this recipe. If using frozen corn, make sure to thaw and rinse it first. Serves 6 to 8 Dressing 1/4 cup mayonnaise 1/4 cup
Mexican Layered Salad
by ICOOK2
4 cups torn romaine lettuce 1 large cucumber, peeled, halved and sliced 3 medium tomatoes, chopped 2 medium ripe avocados,peeled and sliced 2 large green peppers, chopped 1-1/2 cups mayonnaise 1
by ICOOK2
4 cups torn romaine lettuce 1 large cucumber, peeled, halved and sliced 3 medium tomatoes, chopped 2 medium ripe avocados,peeled and sliced 2 large green peppers, chopped 1-1/2 cups mayonnaise 1
Layered Mexican Cornbread
by sgre52160
1 cup all purpose cornmeal 1/2 cup all purpose flour 2 tbsp baking powder 2/3 cup milk 2 eggs 1/3 cup vegetable oil 1/2 cup chopped onion 1 cup cheddar cheese, grated 1 cup chopped j
by sgre52160
1 cup all purpose cornmeal 1/2 cup all purpose flour 2 tbsp baking powder 2/3 cup milk 2 eggs 1/3 cup vegetable oil 1/2 cup chopped onion 1 cup cheddar cheese, grated 1 cup chopped j
Mexican Layered Casserole
by sgre52160
1/4 cup water 1 onion and green bell pepper, chopped 1 clove garlic, minced 1 (15 oz) can black beans and kidney beans, drained and rinsed 1 1/2 cups frozen corn kernels 1 1/2 cups cooked brown
by sgre52160
1/4 cup water 1 onion and green bell pepper, chopped 1 clove garlic, minced 1 (15 oz) can black beans and kidney beans, drained and rinsed 1 1/2 cups frozen corn kernels 1 1/2 cups cooked brown
view more member recipes