Bonanza Bean Dip Makes: 8 to 10 servings Prep: 30 minutes Chill: up to 24 hours Ingredients: - 1 16-oz. can refried beans
- 1/4 tsp. cayenne pepper
- 1 recipe Lime Guacamole, below
- 4 oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
- 1 8-oz. carton dairy sour cream
- 1 cup halved cherry tomatoes
- 1 2.25-oz. can sliced pitted ripe olives
- 1/2 cup sliced green onions
- 1/3 cup shredded Monterey Jack cheese
- Green onion tops (optional)
- Tortilla or Corn Chips
- Lime Wedges
Directions 1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours. 2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings. 3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce. Nutrition Facts Servings Per Recipe 8 to 10 servings - Calories 325,
- Total Fat (g) 26,
- Saturated Fat (g) 6,
- Monounsaturated Fat (g) 11,
- Polyunsaturated Fat (g) 2,
- Cholesterol (mg) 30,
- Sodium (mg) 411,
- Carbohydrate (g) 22,
- Total Sugar (g) 2,
- Fiber (g) 10,
- Protein (g) 11,
- Vitamin C (DV%) 35,
- Calcium (DV%) 22,
- Iron (DV%) 13,
- Percent Daily Values are based on a 2,000 calorie diet
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