Mexican Scoop
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| 1 can | refried beans (14 oz.) |
| 1 can | green chilies, chopped (4 oz.) |
| 1/2 cup | green onions chopped |
| 1/2 cup | sour cream |
| 3 medium | fresh ripe tomatoes, chopped |
| 1/2 cup | black olives, chopped |
| 1 cup | cheddar cheese, coarsely grated |
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| layer ingredients, in the order listed above, in a bowl. serve with corn |
| chips for scooping. i like to use a clear bowl to show off the attractive |
| color combination, but you can also heap it in a nice mound in the center |
| of a large platter and surround it with the chips. |
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| variations: for a hotter version replace all or part of the chilies with |
| jalapenos. my preference is for old cheddar, but you may choose any |
| cheddar or monterey jack cheese if you prefer. add a layer of very finely |
| chopped cucumbers or lettuce to make this dish a bit lighter. yogurt can |
| replace all or part of the sour cream for a lower fat version. |
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| (ID: 13059) Mirror: rec.food.recipes: Sun, Apr 27, 2003 |