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Saturday, October 15, 2011

Mexican Layer Dip

While preparing food for a party a few weeks ago, my husband suggested I make something other than the normal cheese and crackers or chips and salsa as snacks for when guests arrive.  I looked around in the refrigerator, and realized I had a lot of the fixings to make some sort of mexican layer dip.  I didn't really follow any recipe in particular, but it came out well and everyone really liked it!

2 cans black beans
1/4 chopped cilantro
4 tablespoons lime juice
1 cup salsa verde
1 cup plain yogurt (to use in place of sour cream)
1 cup guacamole (I used one container of Wholly Guacamole)
1 cup salsa
1 bag of shredded cheese of your choice (I used a mix of cheddar and mozzarella)
1 small can of sliced black olives
More chopped cilantro for garnish

Drain beans and combined with chopped cilantro and lime juice in a 9x13 pan.  Layer on salsa verde, yogurt, guac, salsa, cheese, olives and chopped cilantro.  The measurements of each ingredient can be changed based on your preference or what you have available.  This can be eaten immediately, or chilled and served later.
This is great to dip with corn chips, or you can make yourself a nice mexican wrap with some of this on a soft corn tortilla.

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