Wednesday, October 29, 2014

Pumpkin Face Layered Mexican Dip

· 1 (16 ounce) can refried beans
· 1 (4.5 ounce) can chopped green chilies
· ½ cup sour cream
· ½ cup mayonnaise
· 2 avocados, peeled and diced
· 2 tablespoons fresh lemon juice
· 1 cup salsa
· 2 cups shredded mild cheddar cheese
· Tortilla chips, triangle shape
· Black olives, sliced and drained

1. Preheat oven to 350 degrees.
2. In a greased deep pie dish, spread the refried beans and layer on the green chilies.
3. For the next layer combine the sour cream and mayonnaise and spread over the chilies. Continue layering the avocados, lemon juice, salsa and cheese.
4. Bake for approximately 25 minutes or until heated through and bubbly.
5. Decorate the top of the dip with 3 tortilla chips forming the eyes and nose of the jack-o-lantern. Use the sliced black olives to form a mouth. Serve hot with tortilla chips.

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