From jmstwn1607@earthlink.net Wed Jan 30 12:43:54 2002
Date: Sun, 27 Jan 2002 06:36:19 +0000 (UTC)
From: jmstwn1607@earthlink.net
Newsgroups: rec.food.recipes
Subject: Multilayered Mexican Dip
Followup-To: rec.food.cooking, rec.food.recipes

   
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Multilayered Mexican Dip
 Categories: Appetizer, Refried Beans
      Yield: 8 Servings
 
      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

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 centre. Cover and refrigerate till serving time. Tortilla
wedges may be used as dippers.
Source: Canadian Living magazine posted by Anne MacLellan


Per Serving: 267.44 Cal (64.50% from Fat, 17.50% from Protein, 18.00%
from Carb); 11.95 g Protein; 19.56 g Tot Fat; 11.64 g Sat Fat; 12.26 g
Carb; 3.65 g Fiber; 282.17 mg Calcium; 439.35 mg Sodium; 304.67 mg
Potassium; 64.19 mg Cholesterol

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