| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Tex-Mex |
Appetizers, Dips, Tex-mex |
10 |
Servings |
INGREDIENTS
| 1 |
cn |
(16 oz) refried beans |
| 1 |
|
Envelope taco seasoning mix |
| 3 |
|
Ripe avocados; mashed |
| 1/3 |
c |
Sour cream |
| 2 |
tb |
Fresh lemon juice |
| 2 |
|
Cloves garlic; pressed |
| 1 |
cn |
(4 oz) chopped green chiles; drained |
| 4 |
|
Green onions with tops; chopped |
| 1/2 |
lb |
Grated cheddar cheese |
| 1/2 |
lb |
Grated Monterey jack cheese |
| 12 |
|
Pitted ripe olives; sliced |
| 1 |
lg |
Tomato; diced |
|
|
Fresh parsley or cilantro leaves; for garnish |
|
|
A bag of tortilla chips; for accompaniment |
INSTRUCTIONS
Use a 10-12-inch diameter glass shallow round plate (glass makes a pretty
presentation, like it does with trifle). For layer 1, mix the refried beans
and taco seasoning; spread onto plate, not quite to the edge. Layer 2: mash
avocadoes with sour cream, lemon juice, and garlic; spread on top of bean
layer. Layer 3: Sprinkle green chile and green onions on avocado layer.
Layer 4: Combine cheeses and sprinkle over chile layer. Layer 5: Lay sliced
olives and tomato cubes in a wedge-shaped design. Decorate with parsley and
cilantro. Serve with chips and spreading knives...and a pitcher of
margaritas :-)
Posted to MC-Recipe Digest by "Crane C. Walden" <cranew@foothill.net> on
Mar 8, 1998
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