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Full Online Book HomeLearning KitchenAppetizers - Dip Mexican Layered Dip
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Appetizers - Dip Mexican Layered Dip Post by :akulo Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2418

Click below to download : Appetizers - Dip Mexican Layered Dip (Format : PDF)

Appetizers - Dip Mexican Layered Dip

2 Large avocados, ripe
1/8 Teaspoon Ea garlic powder and garlic salt
1 Tablespoon lemon juice
2 Tablespoons mayonnaise
1 Cup sour cream
1 (16 oz) Jar picante sauce
3/4 Cup black olives, sliced
3 Medium tomatoes, peeled and chopped
1 1/2 Cups cheddar cheese, shredded
Crisp bacon, crumbled
1 (16 Oz) Can refried beans

Peel, seed and mash avocados; stir in garlic salt and garlic powder, lemon juice and mayonnaise.

Spread on large plate.

Spread sour cream over avocado mixture.

Drain picante sauce, spoon over sour cream.

Top with layers of olives and tomatoes; sprinkle with cheese and bacon.

Force refried beans through pastry tube to make festive border around edge of plate.

Note: You can add dollops of sour cream on top with ripe olive slice in sour cream.

Serving Ideas : Serve with tortilla chips

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2 cups shredded cheddar cheese (8 oz.) 1 package cream cheese, softened (8 oz.) 1 1/2 cups sour cream 1/2 cup chopped cooked ham 1/3 cup chopped green chiles 1/3 cup chopped green onions 1/8 teaspoon Worcestershire sauce 1 (1-lb) round loaf French bread Combine first 7 ingredients in a medium bowl, stirring well. Set dip aside. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside.

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8 oz. cream cheese, softened 1 small can Hormel chili, no beans 1 1/2 cups shredded Monteray Jack with jalepenos Layer in order given and bake 15-20 minutes at 350.