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Layered Mexican Bean Dip recipe

Layered Mexican Bean Dip.

Loaded with yummy vegetables, this layeredMexican bean dip is a great after-school snack that kids willlove dipping into.

Recipe: Layered Mexican BeanDip

1 (16-ounce) can BUSH’S® Refried Beansor BUSH’S® Pinto Beans*1/2 cup sour cream1 tablespoon minced garlic1 pinch cayenne pepper1/2 cup shredded, cheddar cheese1 cup fresh tomato salsa (Pico de Gallo)1 avocado, diced1 lime, juiced1 head romaine lettuce, washed, sliced1/4-inch thick1/2 cup sliced green onions6 cups tortilla chipsSalt and pepper, to taste

  • Line 8-inch spring form pan or bakingdish with plastic wrap. Set aside.
  • Combine refried beans, sour cream, garlic,and cayenne pepper in a bowl. Mix well. Adjust seasoning withsalt and pepper if necessary.
  • Place bean mixture in an even layer inthe bottom of the spring form pan. Sprinkle with cheese.
  • Top with a layer of salsa, scatter avocadoon top. Place shredded lettuce and squeeze lime juice on top.Season with salt and pepper. Sprinkle with the green onions.Let sit in refrigerator for 30 minutes. Remove from sides ofthe spring form pan, wrapping or trimming the plastic. Serveon the base with tortilla chips.

    Makes 6 to 8 servings.

    Preparation time: 10 minutes.Cooking time: 5 minutes /30 minutes restingtime.

    *Note: If using BUSH’S® Pinto Beans,mash beans lightly with a fork in a medium bowl. Add 1 tablespoonof the liquid for a creamier consistency. Combine sour cream,garlic, and cayenne pepper in the bowl. Mix well. Salt and pepperto taste.

    Recipe and photograph provided courtesyof Bush’s Beans, through ECES, Inc., Electronic Color EditorialServices.

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