Loaded with yummy vegetables, this layered
Mexican bean dip is a great after-school snack that kids will
love dipping into.
Layered
Mexican Bean Dip
- 1 (16-ounce) can BUSH'S®
Refried Beans or BUSH'S® Pinto Beans*
- 1/2 cup sour cream
- 1 tablespoon minced garlic
- 1 pinch cayenne pepper
- 1/2 cup shredded, cheddar
cheese
- 1 cup fresh tomato salsa
(Pico de Gallo)
- 1 avocado, diced
- 1 lime, juiced
- 1 head romaine lettuce,
washed, sliced 1/4-inch thick
- 1/2 cup sliced green onions
- 6 cups tortilla chips
- Salt and pepper, to taste
- Line 8-inch spring form
pan or baking dish with plastic wrap. Set aside.
- Combine refried beans,
sour cream, garlic, and cayenne pepper in a bowl. Mix well. Adjust
seasoning with salt and pepper if necessary.
- Place bean mixture in
an even layer in the bottom of the spring form pan. Sprinkle
with cheese.
- Top with a layer of salsa,
scatter avocado on 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 of the spring form pan, wrapping or trimming the plastic.
Serve on the base with tortilla chips.
Makes 6 to 8 servings.
- Preparation time: 10 minutes.
- Cooking time: 5 minutes
/30 minutes resting time.
*Note: If using BUSH'S®
Pinto Beans, mash beans lightly with a fork in a medium bowl.
Add 1 tablespoon of the liquid for a creamier consistency. Combine
sour cream, garlic, and cayenne pepper in the bowl. Mix well.
Salt and pepper to taste.
Recipe and photograph provided
courtesy of Bush's Beans, through ECES, Inc., Electronic Color
Editorial Services.
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