Chilled Mexican Appetizer
A Uncategorized recipe with 9 oz can bean dip, 6 oz can tomato paste, 4 oz can chopped green chilies drained. Ready in 2h 25m, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Combine first 3 ingredients, spread mixture in a 12 inch round platter with sides.
- 2
Combine chopped avocados, tomatoes and lemon juice, toss and arrange evenly over bean mixture.
9 oz can bean dip(1)6 oz can tomato paste(1)4 oz can chopped green chilies drained(1)avocados peeled and coarsely chopped(2)small tomatoes coarsely chopped(2)lemon juice(2 tsp)small green pepper coarsely chopped(1)green onions coarsely chopped(1 bunch)4 1/4 oz can chopped ripe olives drained(1)cherry tomatoes quartered(3)additional chopped green onions - 3
Set aside.
- 4
Combine sour cream, mayonnaise and taco seasoning mix, spoon over avocado mixture.
mayonnaise(1/2 c)sour cream(1 c)1 1/4 oz pkg taco seasoning mix(1) - 5
Combine green peppers and next 3 ingredients; sprinkle over sour cream mixture.
4 oz can chopped green chilies drained(1)sour cream(1 c)small green pepper coarsely chopped(1)green onions coarsely chopped(1 bunch)additional chopped green onions - 6
Top vegetable mixture with cheese.
8 oz shredded extra-sharp cheddar cheese(2 c) - 7
Garnish with cherry tomatoes and green onions.
6 oz can tomato paste(1)4 oz can chopped green chilies drained(1)small tomatoes coarsely chopped(2)small green pepper coarsely chopped(1)green onions coarsely chopped(1 bunch)cherry tomatoes quartered(3)additional chopped green onions - 8
Cover and chill for 1 to 2 hours.
- 9
Serve with tortilla chips.
Nutrition Facts
Per serving
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Chilled Mexican Appetizer
A Uncategorized recipe with 9 oz can bean dip, 6 oz can tomato paste, 4 oz can chopped green chilies drained. Ready in 2h 25m, serves 4.
Curated byKavya Sharma🇮🇳
Directions
9 steps- 1
Combine first 3 ingredients, spread mixture in a 12 inch round platter with sides.
- 2
Combine chopped avocados, tomatoes and lemon juice, toss and arrange evenly over bean mixture.
9 oz can bean dip(1)6 oz can tomato paste(1)4 oz can chopped green chilies drained(1)avocados peeled and coarsely chopped(2)small tomatoes coarsely chopped(2)lemon juice(2 tsp)small green pepper coarsely chopped(1)green onions coarsely chopped(1 bunch)4 1/4 oz can chopped ripe olives drained(1)cherry tomatoes quartered(3)additional chopped green onions - 3
Set aside.
- 4
Combine sour cream, mayonnaise and taco seasoning mix, spoon over avocado mixture.
mayonnaise(1/2 c)sour cream(1 c)1 1/4 oz pkg taco seasoning mix(1) - 5
Combine green peppers and next 3 ingredients; sprinkle over sour cream mixture.
4 oz can chopped green chilies drained(1)sour cream(1 c)small green pepper coarsely chopped(1)green onions coarsely chopped(1 bunch)additional chopped green onions - 6
Top vegetable mixture with cheese.
8 oz shredded extra-sharp cheddar cheese(2 c) - 7
Garnish with cherry tomatoes and green onions.
6 oz can tomato paste(1)4 oz can chopped green chilies drained(1)small tomatoes coarsely chopped(2)small green pepper coarsely chopped(1)green onions coarsely chopped(1 bunch)cherry tomatoes quartered(3)additional chopped green onions - 8
Cover and chill for 1 to 2 hours.
- 9
Serve with tortilla chips.
About this recipe
A Uncategorized recipe with 9 oz can bean dip, 6 oz can tomato paste, 4 oz can chopped green chilies drained. Ready in 2h 25m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
