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Scoop this . . . picnic dip

July 6, 2008

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Guests in most sizes, shapes and ages love this easy party picnic dip.  It held up well last night at an outdoor fest.  The best part:  prep time is only 15 minutes. 

Here’s what you’ll need:

12-16 ounces refried beans

1 cup mild salsa

1 avocado, diced

1 sweet red pepper, chopped

3 scallions, finely chopped

16 ounces light sour cream

1 cup finely shredded cheddar and Monterey Jack cheeses

2 tablespoons chopped fresh cilantro

corn tortilla chips for scooping

Spread an even layer of beans on serving platter.  Add salsa for next layer.  Smother salsa layer with diced avocado, red peppers and scallions.  Cover with sour cream.  Sprinkle with shredded cheeses.  Garnish generously with fresh cilantro.  Scoop.

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Comments (3)

  • July 10, 2008 by Ginny

    Ginny

    You might want to add another ingredient to your Dip recipe and that is a small can of sliced black olives! I think that tops it!

  • July 10, 2008 by cookerycontent

    cookerycontent

    You’ve topped it for me.

  • August 17, 2008 by Ginny

    Ginny

    Mmmmmmmmmmm with the ripe olives added, I am enjoying every bite!

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