Recipe Box < Appetizers 

Mexican Layered Bean Dip

What is needed:

9 X 13 inch glass baking dish

Can opener

Small mixing bowl

Spoon

Knife

Cutting board

Spreading knife or spatula

Plastic wrap

Ingredients:

1 regular size can refried beans

One package taco seasoning mix

2 Large ripened tomatoes

1, 4 oz. can chopped green chilis

1, 8 oz. can sliced black olives

1 small yellow onion

1/4 head iceberg lettuce

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

2 cups sour cream

In small mixing bowl, add one can refried beans. Add 1/2 package taco seasoning to refried beans and stir well with a spoon. Spread refried bean mix in the bottom of glass baking dish. Dice tomatoes and spread over top of refried beans. Open can of green chilis, drain, and sprinkle over top of diced tomatoes. Open can of black olives, drain, and sprinkle over top of green chilis. Dice onion and sprinkle over black olives. Slice lettuce into very thin, lengthwise strips and sprinkle over onions. Sprinkle shredded monterey jack cheese over lettuce. Sprinkle 3/4 cup shredded cheddar cheese over monterey jack cheese. Carefully spread sour cream over the top of all layers. Sprinkle 1/4 cheddar cheese over top of sour cream to garnish. Add remaining 1/2 package of taco seasoning mix to a small sieve. Gently tap the side of the sieve to dust the top of layered mexican dip for garnish. Cover with plastic wrap and chill for one hour. Serve

Serving suggestions:

Serve with tortilla chips.

Add fresh sliced jalapeno peppers in green chili layer for some extra heat and crunch.

Helpful hints:

This dish can be made one day ahead. The longer the dip sits, the more the flavors come together and enhance.

Drain chilis and black olives well so the dip does not become too wet.

To make spreading the sour cream easier, add spoonfuls randomly over the top. The gently spread them together with a spreading knife or spatula.