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lknowles

Dip, Multi layered Mexican Dip

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Source: Canadian Living magazine posted by Anne MacLellan

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Ingredients

  • 1 Can Refried beans (14 oz)
  • 1 1/4 Cup Sour cream
  • 1/4 Tsp Cumin, Ground
  • 1/4 Tsp Tabasco
  • 1/3 Cup Onion, Finely Chopped
  • 1 Tsp Lime juice
  • 1/4 Tsp Red Pepper Flakes
  • 1/3 Cup Green onions
  • 1/2 Cup Black Olives, Sliced
  • 2 Tomatoes, Chopped
  • 2 Cup Cheddar Cheese, Shredded

Details

Servings 8

Preparation

Step 1

In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on tray 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in center. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers.

Per Serving: 267 Cal (65% from Fat, 18% from Protein, 18% from Carb); 12 g Protein; 20 g Tot Fat; 12 g Sat Fat; 6 g Mono Fat; 12 g Carb; 4 g Fiber; 282 mg Calcium; 2 mg Iron; 439 mg Sodium; 64 mg Cholesterol

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