Recipe - Layered Pinto Bean Dip

THE BEAN LAYER
2 cn (15oz) pinto beans; rinsed
and drained
4 Green onions; cut into
1inch pieces
4 teaspoon Fresh lime juice
One fourth cup Dairy sour cream

THE CORNCHEESE LAYER
1 One half cup Cooked or canned corn; well
drained
1 One half cup Shredded Jalapeno Jack
cheese
One half cup Chopped red pepper
3 tablespoon Chopped fresh cilantro
One half teaspoon Chili powder
One half teaspoon Cumin
1/8 teaspoon Pepper

THE TOP LAYER
1 One fourth cup Dairy sour cream
Tortilla chips

Heat oven to 325. Place half the beans, onions and lime juice in work
bowl of food processor or blender; cover. Puree until smooth. Spoon into
2quart rectangular baking dish. Stir in remaining half of beans and sour
cream. Spread evenly in bottom of dish.

For the corncheese layer, combine all ingredients; mix well. Spread over
bean layer. For top layer, spread sour cream over corncheese layer. Bake
15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla
chips. Makes 7 cups.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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