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Saturday, January 15, 2011

Alli's Mexican Dip (for margarita drinking)

The Texas-themed going away party for our friends was the perfect opportunity to make a chip-and-dip recipe giving to me at one of my wedding showers. Thanks for the recipe, Alli. Enjoy!

Alli's Mexican Dip (for margarita drinking)
1 - 16 oz can refried beans
1 1/2 cups medium salsa
1 teaspoon chili powder
1 teaspoon ground cumin
3/4 teaspoon dried oregano
3/4 cup sour cream
1/2 cup mayonnaise
1 teaspoon onion powder
1 small red bell pepper
1 cup grated Sharp Cheddar

Combine the refried beans, 1/4 cup of the salsa, chili powder, cumin, and oregano in a medium bowl. Spread evenly on the bottom of a 9" round ceramic casserole dish. Combine the sour cream, mayonnaise, and onion powder and spread on the top. Add the remaining salsa on top and layer with the cheese and red bell pepper.

Serve with tortilla chips and margaritas!

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