So I think we are copying it out and putting the cookbook in the culled pile. So I have to confess that I threw something extra in this recipe… I put some chopped red onions into the topping.Īs for the cookbook, this is the only recipe that I could find that I was excited about. As part of this project, one of my goals is to stick to the recipes, to broaden my horizons and expand my techniques. in the kitchen is to learn the basics and methods of a recipe and then improvise on a theme, throwing in whatever suits me. The little tip at the bottom, I didn’t read that first, so I bought the wrong beans, (got frijoles refritos instead of “bean dip”) and should have used 1/2 can instead of the whole thing. (see my bonus recipe below for one that is heavy and greasy, but delicious) Gray’s Notes: Well, I love this recipe, It is a hearty dip that isn’t heavy or greasy. Proceed as recipe directs.įrom The Pampered Chef Season’s Best Recipe Collection spring/summer 2003 **tips** This dip can be easily doubled, Substitute 1 can (16 oz) refried beans for the bean dip and do uble the remaining ingredients. Garnish with additional sour cream, if desired. Sprinkle tomato, onions, olives and cilantro over dip. Dice tomato and thinly slice green onions using Utility Knife. To prepare toppings, remove stem from tomato using Cook’s Corer™.
Bake 15-20 minutes or until cheese is melted. Grate cheddar cheese over top using Deluxe Cheese Grater.
1/2 medium tomato, seeded and diced (about 1/2 cup).
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