Saturday, January 01, 2011

9 Layer Mexican Bean Dip for Tortilla Chips

By Meena Sthanam

Ingredients:
Refried vegetarian style pinto beans: 15 0z can
Water: 1/2 cup
Sour cream: 6 Tbsp.
Salsa: 6 Tbsp.
Finely shredded lettuce: 6 Tbsp.
Finely diced scallions (green onions) or Purple onions: 3-4 Tbsp.
Finely diced tomatoes: 4 Tbsp.
Finely diced green bell peppers: 3-4 Tbsp.
Shredded Mexican cheese: 6 Tbsp.
Finely chopped cilantro (Coriander leaves): 2 Tbsp.

Method:
Add 1/2 cup of water to beans and mix well, cook in a nonstick sauce pan for 4-5 minutes until it bubbles up. Spread the beans on pie style plate or on small platter and let it cool. Spread the sour cream evenly on beans with spatula, and then spread the salsa on top. Sprinkle lettuce, scallions or purple onions, tomatoes, green bell peppers, Mexican cheese and cilantro in layers one after one. Once all 9 layers are ready, chill the dip in refrigerator for 1 hour at least, before serving. Serve as a snack or appetizer with any dip style tortilla chips.

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