Seven Layer Dipbbq list, dips and spreads, mexican 1 can refried beans 1/3 cup salsa 1/2 cup tomato; chopped 1/2 cup onion; chopped 1/3 cup jalapeno; sliced 1/3 cup black olives; sliced 8 ounces cheddar cheese; shredded 10 ounces sour cream 1/2 tablespoon chili powder Put refried beans and salsa in a non-stick frying pan and heat and stir until creamy. Spread bean mixture evenly in the bottom of a non-aluminum serving dish. Top with tomatoes, onions, black olives and Jalapeno peppers in layers. Spread sour cream evenly on top, being careful not to disturb bottom ingredients ( it helps to let sour cream warm to room temperature before using). Top entire dish with cheese and sprinkle with chili powder. Serve with your favorite nacho chips. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. |
