Marine Corps Base Hawaii Seven Layer Hawaiian Bean Dip
Thirty two ounces Refried Beans Twelve ounces Victoria Red Taco Sauce (Mild) Eight ounces Green Chilis, diced Sixteen ounces Cream Cheese One half cup of mayonnaise Eight ounces sour cream Eight ounces Waianae Grown Green Onions, finely sliced Two Kula Tomatoes, sliced Eight ounces Black Olives, sliced Ten ounces Mild Chedder Cheese, shredded Ten ounces Mozzarella Cheese, shredded Salt and Pepper
Served with taro chips and tri-color corn tortilla, salsa and cilantro oil.
Mix cream cheese and sour cream, whipped till smooth then fold in mayonnaise (set aside) Mix together refried beans, taco sauce and diced green chiles (set aside)
For Refried Beans
Eight ounces Pinto Beans One piece Ham Hock Shank One clove minced garlic Four ounces minced Maui Onion One teaspoon Cooking oil Garlic salt and pepper to taste
In a heavy saucepan, mix pinto bean and ham shank, fill with water enough to cover. Bring to a boil and let it simmer for two to three hours or until beans are soft. After beans are soft, discard ham hock, strain beans and save stock.
In a frying pan, add teaspoon cooking oil, add minced garlic. Saute for two to three minutes, add minced onions, saute for two to three minutes, add cooked beans with one quarter cup stock. While cooking...smash beans with potato masher. Seasoned to taste with garlic salt and pepper.
**For consistency, add more broth if desired***
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