Ingredients
-
3
-
1
-
32
-
12
-
-
3
-
2
-
2
-
8
-
6
-
2 - 4
-
-
-
-
Directions
9-Layer Mexican Dip, While many incarnations exist, I have tailored my recipe to meet my dietary needs (food allergies/migraines) This dip uses lower fat and natural ingredients and is vegetarian-friendly, too Feel free to modify to suit your tastes That’s what cooking (or in this case layering) is all about!, Use shredded Mexican blend (Cheddar, Monterey Jack, Asadero, Quesadilla) in place of the cheddar cheese – same amount My local grocery store sells it pre-blended , I added cilantro to this as the last ingredient I buy it fresh from a local grocery store, trim off all the stems from it, pile the remaining leaves into a pile, and then make 2 cuts with a very sharp cooking knife to crack open the flavor more I then spread it around just like any other ingredient
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Steps
|
1
Done
|
In Large Mixing Bowl, Combine Refried Beans and Salsa. Consistency Should Be That of Cake Frosting--Spreadable but not Thick. Adjust Amount of Salsa Accordingly. |
|
2
Done
|
Spread Bean and Salsa Mixture Onto Serving Platter. (use the Back of a Metal Serving Spoon.). |
|
3
Done
|
Layer Remaining Ingredients. |
|
4
Done
|
Serve With Baked Tostitos Scoops Tortilla Chips. |
|
5
Done
|
Notes: Also Great as a Meal. Even My Green-Veggie-Phobic Children Devour This Dish! This Recipe Is Moderately Spicy. Change the Heat of the Salsa to Adjust. You Could Also Top With Jalapenos or Other Hot Peppers to Add More Heat. I Sometimes Use Different Greens (prepackaged Salad Mixes) Instead of Iceberg Lettuce and Use Different Cheeses (pepperjack Kicks It Up a Few Notches!). |
