Refried Beans, 3 or 4 cans, heated
Guacamole, 16 oz
Sour cream, 16 oz
Montery Jack & Longhorn cheese, 1/2 lb., grated
Green or spring onion, 1/3 cup, finely chopped
Black olives, 1/3 cup, sliced
Tomato, one large, finely chopped
First, layer approximately 1/3 of a 9 X 13 cake pan with beans. Spread a generous layer of TJ Zonie's Salsa (or your own) over the beans. Next, cover the salsa layer with a layer of guacamole, followed by a layer of sour cream. Next, generously sprinkle grated cheese over the sour cream then sprinkle green onions over the cheese. Sprinkle sliced black olives over the green onions. Top your masterpiece with chopped tomato. Cover and refrigerate the dip (not to be confused with your significant other) overnight. Remove from the refrigerator one hour before serving. Serve with tortilla corn chips.
To add some zip, mix a couple of finely chopped jalapeno peppers with the tomatos.
We recommend using homemade refried beans, but if you are lazy like we are, just use three or four 15 oz. cans of refried beans. When you warm up the beans, add a mixture of grated cheese and a few finely chopped jalapeno peppers for a smooth zing.
We also recommend homemade guacamole; however, a 16 oz container of commercial guacamole will work well. HINT: A cheap, easy trick is to buy one 16 oz container of guacamole and add two peeled and seeded avacadoes along with a dash of cilantro and some finely chopped green chiles for an authentic flavor.
If you want the recipes to make delicious homemade refried beans and guacamole from scratch, send us an e-mail!
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