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Mexican dip

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Ingredients/Components

sour cream - 1 c
lemon juice - 2 Tbsp
clove garlic, minced - 1 item
onion, chopped - 3/4 c
tomato paste - 3 oz
ground cumin
white vinegar - 1 Tbsp
ground coriander - 1/4 tsp
unsalted butter, softened - 1/4 c
large tomatoes, chopped - 2 item
shredded sharp cheddar cheese - 2 c
scallions, chopped - 3/4 c
large bag tortilla chips - 1 item
drops hot pepper sauce optional - 8 item
cans Bush pinto beans** - 2 oz
mild chili powder
2-3 ripe avocados, mashed
pitted black olives, chopped - 1 c
fresh parsley, coarsely chopped optional - 2/3 c

How to make mexican dip:

**Drain and whirl in food processor.

Make layers in the following order: 1. Fry onions and garlic in butter and stir in pinto beans, cumin, chili powder, coriander, and hot pepper sauce. Then add tomato paste and vinegar. Cover bottom of dish with this mixture. 2. Peel avocados and mash with lemon juice. This is the next layer. 3. Spread sour cream over avocados. 4. Chop tomatoes, sprinkle scallions over tomatoes, ending with olives on top. 5. Sprinkle cheese and parsley. Refrigerate. Serve with tortilla chips.

Recipe categories: Lunch/snacks, Appetizers, Dips.

Rating:

3.8

Average rating: 3.8, total votes: 4

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