1. Pampered Chef relies on relationships and communication. How are you managing your business in the wake of Coronavirus and social distancing? Discuss here
    Dismiss Notice

Pampered Chef: Layered Mexican Party dip

  1. jody

    jody Novice Member Gold Member

    34
    0
    Does anyone have this recipe and could send it to me?

    Thanks so much!
     
    Jan 24, 2006
    #1
  2. pcbrandy

    pcbrandy Member

    81
    1
    Recipe

    The Pampered Chef ®
    Layered Mexican Party Dip
    Recipe


    1 can (16 ounces) refried black beans
    1 packet Fiesta Classic Salsa Seasoning Mix, divided
    1 garlic clove, pressed
    1 cup sour cream
    2 medium ripe avocados
    1 lime
    1 cup (4 ounces) shredded Colby & Monterey Jack cheese blend
    3 large plum tomatoes, seeded and diced
    1/4 cup sliced green onions with tops
    1/2 cup pitted black olives, sliced
    3 tablespoons snipped fresh cilantro
    1 jalapeño pepper, seeded and chopped
    Lime Tortilla Chips (optional)



    In Small Batter Bowl, combine refried beans, 1 tablespoon of the seasoning mix and garlic pressed with Garlic Press. Spread bean mixture evenly over bottom of Simple Additions® Large Square Platter. Spread sour cream over bean mixture using Large Spreader.


    Using Avocado Peeler, cut avocados in half lengthwise; remove seeds and cut flesh away from skin. Mash avocados in Classic Batter Bowl using Nylon Masher. Juice lime using Juicer to measure 1 tablespoon juice. Add juice to avocados; mix well and spread over sour cream. Sprinkle with cheese.


    Dice tomatoes and slice green onions using Chef's Knife. Slice olives using Egg Slicer Plus®. Snip cilantro using Kitchen Shears. Slice jalapeño pepper in half lengthwise; remove seeds using Cook's Corer® and finely chop using Food Chopper.


    Combine tomatoes, green onions, olives, cilantro, jalapeño pepper and remaining seasoning mix in small Colander Bowl; spoon over dip using Nylon Slotted Spoon, draining excess juice. Serve immediately with Lime Tortilla Chips, if desired.



    Yield: 24 servings


    Nutrients per serving: (1/4 cup dip): Calories 90, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 6 g, Protein 3 g, Sodium 160 mg, Fiber 2 g


    © The Pampered Chef, Ltd., 2001

    It was in the Spring/Summer 2005 Season's Best. On the PC website under recipe search. Enjoy!
    Brandy
     
    Jan 25, 2006
    #2
  3. jody

    jody Novice Member Gold Member

    34
    0
    Thanks!

    Thanks Brandy. I Appreciate It!
     
    Jan 25, 2006
    #3
Have something to add?