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Layered Pinto Bean Dip

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Dip 15 Servings

INGREDIENTS

2 cn (15-oz) pinto beans; rinsed and drained
4 Green onions; cut into 1-inch pieces
4 ts 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 tb Chopped fresh cilantro
1/2 ts Chili powder
1/2 ts Cumin
1/8 ts Pepper
1 1/4 c Dairy sour cream
Tortilla chips

INSTRUCTIONS

THE BEAN LAYER
THE CORN-CHEESE LAYER
THE TOP LAYER
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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