Layered Mexican Dip

2013-06-20
  • Servings : 10

Healthy tasty and even the men  like it

Ingredients

  • 1 19 oz can black beans or kidney beans, drained
  • 1 cup salsa, divided
  • 1/2 tsp ground cumin
  • 2 ripe avocados
  • 1/2 cup Miracle Whip®
  • 2 large cloves garlic, chopped
  • 1 1/2 Tbs lime juice
  • 1 cup grated Cracker Barrel cheddar cheese
  • 2 green onions, chopped
  • 1/4 cup chopped ripe olives

Method

Step 1

Puree 2/3 tin beans, salsa, and cumin in food processor until smooth. Fold in the other 1/3 cup of beans. Spread on bottom of 10 inch quiche pan or pie plate.

Step 2

Puree avocado, dressing, garlic, and juice until smooth; spread mixture over bean layer; top with remaining salsa.

Step 3

Sprinkle cheese in a circle over middle of salsa. Sprinkle onions and olives in centre of dish. Chill until serving time. Serve with tortilla chips

Step 4

Leave an outer rim of the previous layer for presentation

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