7 layer bean dip



Mix sour cream and taco seasonings. Let sit in fridge overnight.  
1 can (16 ounces) refried beans 
1 can (16 ounces) spicy refried beans  1 carton (16 ounces) sour cream 
1 package taco seasoning mix 
8 ounces grated cheddar cheese  
8 ounces grated jack cheese 
1 large avocado diced sprinkled with lemon juice 
3 tomatoes, diced and drained 
2-3 green onions, finely chopped 
1 can (4 ounces) sliced olives, drained parsley to garnish Combine both cans of refried beans; mix together well and placing a large 12 inch platter. Combine sour cream and taco seasoning mix and layer on top of beans. Combine cheddar and jack cheese and sprinkle generously over sour cream (reserving some for the garnish). Layer with avocado, tomatoes, green onion, and sliced olives. Garnish with grated cheese in center and parsley around the edges. Chill before serving. Serve with natural style tortilla chips. Serves 20 to 25. Note: for smaller group, recipe may be cut in half.

Comments

Post a Comment

Popular posts from this blog

Easy cinnamon rolls from scratch from Sally’s baking addiction

Image
Ingredients Dough 2 and 3/4 cups (344g)  all-purpose flour  ( spooned & leveled ) 1/4 cup  granulated sugar 1/2 teaspoon  salt 3/4 cup  whole milk 3 Tablespoons  unsalted butter 2 and 1/4 teaspoons  Platinum Yeast from Red Star  or any instant yeast  (1 standard packet) 1 large  egg , at room temperature Filling 3 Tablespoons  unsalted butter , extra softened 1/3 cup packed light or dark  brown sugar 1 1/2 Tablespoon  ground cinnamon Cream Cheese Icing 4 ounces (113g) full-fat block  cream cheese , softened to room temperature 2 Tablespoons  unsalted butter ,  softened to room temperature 2/3 cup  confectioners’ sugar 1 teaspoon  pure vanilla extract Instructions Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to ...
Read more

Spinach orzo salad from Kathy Thomas in the Whittier Daily Newsroom

Image
16 ounces uncooked orzo  2 tablespoons olive oil  2 teaspoons lemon juice  1/2 cup olive oil  3 tablespoons white wine vinegar  1 teaspoon Dijon mustard  1/2 clove garlic minced  1/4 teaspoon minced fresh thyme  1/2 teaspoon dried oregano  1/4 teaspoon ground cumin  Salt and fresh ground black pepper to taste  2 bunches spinach torn into bite-size pieces 1 red bell pepper cored and seeded and cut into 1 inch match sticks  2 green onions minced dark green and white portions  2 ounces feta cheese crumbled 1/2 cup slivered Kalamata olives pit removed  1 tablespoon capers rinsed and drained 1.  Cook orzo al dente according to the package directions.  Drain.   Rinse with cold water and drain well.  Combine with 2 tablespoons olive oil in a large bowl; toss to coat. 2.  For the dressing combine the lemon juice with 1/2 cup olive oil, wine vinegar, D...
Read more

Banana bread using 2-3 bananas for muffins

Image
2-3 bananas, mashed 1/2 cup oil 1/4 cup buttermilk (or regular milk) 1 teaspoon vinegar 2 eggs 1 3/4 cups flour 1 1/2 cups sugar (try 3/4 white and 3/4 brown ) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped nuts (Try 1 1/2 teaspoon pumpkin pie spice) Optional:  Stir in a handful of dark chocolate chips.   Preheat oven to 350.  Mix top 5 ingredients separately;  stir bottom 5 ingredients separately them slowly mix into top mixture.  Spray or grease pan.  Pour mixture into pan and bake around 60 minutes or until a toothpick comes out cleanly. IMPORTANT:  Cool  completely  for 1 hour before removing or it may stick to the bottom. Banana muffins can be made by baking in muffin tin at 350 for 30-35 minutes.  Grease muffin tin first. Made 12 normal size and 4 extra large muffins.  Let cool 10 minutes before removing to wire rack to cool completely. 12/2/2024 Made...
Read more