Mexican Layer Dip

[Roxy]

Mexican Layer Dip:

 

1 can Refried Beans

3/4 cup Grated Sharp Cheddar Cheese

3/4 cup Grated Monterey Jack Cheese

**You can use a combination of cheese you like: Pepper Jack, Colby-Jack, Mexican Cheese, etc.

Pico de Gallo:

**You will need a cup or so for this dip."

1-1/2 cups seeded, diced tomatoes

1/4 cup red onion, diced

1 T. Jalapenos, diced

Juice of 2 limes

2 T. cilantro, plus extra for garnish

Salt and Pepper to taste

 

In a bowl, combine all ingredients.

 

**Or you can buy Pico de Gallo at your favorite Mexican Restaurant."

 

1 can black olives, chopped or sliced

1 cup guacamole

1 cup sour cream

Tobasco Sauce

Ground Cumin

1 can diced green chiles

 

Heat Refried Beans in a small pan over medium-low heat.

 

Add several dashes of Tabasco Sauce and a small can of diced green chiles-(undrained.) Stir well and add Ground Cumin to taste.

 

Spread the Refried Beans into the bottom of a glass bowl or high-sided dish.

 

Sprinkle Grated Cheddar Cheese over the top of the Refried Beans.

 

Spread sour cream over the Cheddar Cheese and spread it into a single layer being careful not to blend in with the Cheddar Cheese.

 

Spread guacamole over the sour cream.

 

Sprinkle Grated Monterey Jack Cheese over the guacamole.

 

Sprinke chopped or sliced black olives over the Monterey Jack Cheese.

 

Spread Pico de Gallo on top of the black olives.

 

Sprinkle Diced Jalapenos on top-opt.