 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
A southwestern dip sure to please the masses. It can even be made 1 day in advanced and refrigerated. Ingredients:
16 ounces refried beans |
1 1/2 cups medium salsa |
1 teaspoon chili powder |
1 teaspoon ground cumin |
3/4 teaspoon dried oregano |
3/4 cup sour cream |
1/2 cup mayonnaise |
1/4 cup finely chopped red onion |
1/3 cup chopped fresh cilantro |
1 teaspoon onion powder |
1 small red bell pepper, seeded, deribbed, and chopped |
1 cup grated extra-sharp cheddar cheese |
1 fresh jalapeno chile, cut into rounds (about 20) |
tortilla chips, for serving |
Directions:
1. Combine the refried beans, 1/4 cup of the salsa, the chili powder, cumin, and oregano in a medium bowl. Spread evenly over the bottom of a 9-inch round ceramic casserole dish (at least 2 inches deep) or an 8-by-8-by-2 1/4-inch glass baking dish.
2. Combine the sour cream, mayonnaise, red onion, cilantro, and onion powder in a small bowl. Spread over the top of the beans mixture.
3. Combine the bell pepper and the remaining 1 1/4 cups salsa in a small bowl. Gently spread over the sour cream mixture, being careful to not mix the layers. Top with the cheese and jalapeno and refrigerate until chilled, at least 1 hour. Serve with tortilla chips.
|
|