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LAYERED SPICY MEXICAN DIP
Bring this one along to your next party
Ingredients
One or two bags BBCC CORNCHIPS
One or two jars BBCC SALSA of your choice
Bean Layer:
2 1/2 cups cooked kidney or borlotti beans, drained
2 cloves garlic, chopped
1/4 cup water
1/4 cup vegetable oil
1/2 teaspoon paprika
1/4 teaspoon chilli powder
1/4 teaspoon salt
Salsa Layer:
1 cup BBCC SALSA PICANTE, OR SMOKY RED BEAN
Guacamole Layer:
2 ripe avocados
remainder of first jar salsa
salt and pepper to taste
Sour Cream Layer:
1 1/2 cups sour cream
Top Layer:
1 cup shredded cheese
1/2 cup diced tomatoes
1/4 cup sliced black olives
1/4 cup sliced eschallots or red onion
Procedure
Blend all the bean layer ingredients in a processor until smooth, or hand mash
with a fork. Spread on to a medium sized baking dish. Then cover this with a layer
of your favorite BBCC SALSA. Next mash the guacamole mixture and spoon carefully
over the salsa, smoothing out to make the third layer. Follow this with the sour
cream layer, and top like you would a pizza with the top layer ingredients. Bake
at 200 C. for 15-20 minutes. Serve with BBCC CORNCHIPS and additional BBCC SALSA
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