| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dip |
15 |
Servings |
INGREDIENTS
| 2 |
|
15-oz pinto beans rinsed |
|
|
and drained |
| 4 |
|
Green onions, cut into |
|
|
1-inch pieces |
| 4 |
t |
Fresh lime juice |
| 1/4 |
c |
Dairy sour cream |
| 1 1/2 |
c |
Cooked or canned corn, well |
|
|
drained |
| 1 1/2 |
c |
Shredded Jalapeno Jack |
|
|
cheese |
| 1/2 |
c |
Chopped red pepper |
| 3 |
T |
Chopped fresh cilantro |
| 1/2 |
t |
Chili powder |
| 1/2 |
t |
Cumin |
| 1/8 |
t |
Pepper |
| 1 1/4 |
c |
Dairy sour cream |
|
|
Tortilla chips |
INSTRUCTIONS
Heat oven to 325. Place half the beans, onions and lime juice in work
bowl of food processor or blender; cover. Puree until smooth. Spoon
into 2-quart rectangular baking dish. Stir in remaining half of beans
and sour cream. Spread evenly in bottom of dish. For the corn-cheese
layer, combine all ingredients; mix well. Spread over bean layer. For
top layer, spread sour cream over corn-cheese layer. Bake 15 to 20
minutes or until hot and bubbly. Serve immediately with tortilla
chips. Makes 7 cups. WASHINGTON TIMES FOOD SECTION JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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