| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Mexican |
Dips, Cheese/eggs, Beans |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Cream cheese spread |
| 1 |
cn |
(14oz) refried beans |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
EACH of cumin, salt, hot pepper sauce |
INSTRUCTIONS
LAYER #1
Blend all ingredients. Spread in bottom of springform pan. Chill one hour.
LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp
EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon
juice 1/2 tsp salt
In food processor or blender, blend first two ingredient until smooth. Add
remaining ingredients, blend well. Spread over first layer. Chill one hour.
LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of chopped green
onions and sliced black olives
Spread sour cream over layer two. Sprinkle with remaining ingredients.
Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10.
**NOTE** In the picture, they show thin slices of avocado around the
outside edge with a whole black olive at each end. Red pimento is crossed
in the center, and green onions are sprinkled over top of that.... Served
on a bed of fancy leaf lettuce with the tips of taco chips underneath the
mold all the way around...
Origin: Palm Dairy Ad (one of our Canadian dairies) Shared by: Sharon
Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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