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Does anyone have this recipe and could send it to me?
Thanks so much!
The Pampered Chef ®
Layered Mexican Party Dip
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 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!
Thanks Brandy. I Appreciate It!