No avocado, No refried beans - Mexican Layer Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 14 |
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I wanted to take a Mexican dip to a party, but one set of friends hates refried beans and another can't stand avocado. After an extensive search, I decided to combine a few of the different recipes here and this is what I came up with. I didn't have any left over to bring home... Ingredients:
8 ounces cream cheese (lowfat or fat free is fine) |
8 ounces sour cream (lowfat or fat free is fine) |
2 1/2-3 cups salsa (how hot depends on you) |
3 cups diced lettuce |
2 diced tomatoes |
1 1/2 cups grated sharp cheddar cheese (or a reduced fat cheese if you wish, use more if you love cheese) |
3/4 cup diced green onion |
3/4 cup diced green pepper (small pieces) |
8 pitted black olives, sliced thinly |
hot banana peppers or jalapeno, slices (if desired) |
Directions:
1. Using an electric mixer, beat the sour cream and cream cheese until smooth and creamy.
2. Spread mixture evenly on an oval platter or medium pizza pan size plate.
3. Cover evenly with salsa, a good thick layer.
4. The pan size will determine how much you need.
5. Sprinkle lettuce evenly all over.
6. Top evenly with diced tomatoes and then sprinkle with cheese.
7. Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).
8. Serve immediately with nacho chips (I like Tostidas, heavier style chips should be heated in the oven first for 5 minutes at 350F to make them crispier).
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