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Dip, Seven-Layer I (D, TNT)
Source: "In the Kitchen with Heloise," page 207
Yield: About 5 cups

1 14 to 16-ounce can pinto beans, mashed
2 or 3 avocados, mashed with 1 tsp. vinegar or lemon juice
1 pint sour cream
1 bunch green onions, diced
1 16-ounce bottle of mild or hot salsa
2 cups grated cheese, such as longhorn Cheddar
2 fresh tomatoes, cubed
Tortilla chips, for serving

Spread the beans on the bottom of a 9"x13" baking dish.
Spread the mashed avocados on top.
Spread sour cream on top of avocados.
Sprinkle on a layer of diced green onions.
Spread a layer of salsa.
Sprinkle a layer of grated cheese.
Sprinkle the tomatoes on top as a garnish.

Serve with tortilla chips for dipping. For an extra garnish, put triangular tortilla chips into the dip--either in a design, or at random.

Poster's Notes:
You can substitute a can of refried beans for pinto beans.

You can substitute ready made guacamole dip for avocado mixture.

Posted by Barbara Kaplan

Nutritional Info Per Serving: N/A