Three layer Mexican dip from The New Basics Cookbook (page 26) by Julee Rosso and Sheila Lukins

  • scallions
  • avocados
  • kidney beans
  • chile powder
  • sour cream
  • ground cumin
  • garlic powder
  • black olives
  • red onions
  • paprika
  • Tabasco sauce
  • tomatoes
  • jalapeño chiles
  • corn oil
  • apple cider vinegar
  • cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mlbatt on June 10, 2017

    So good and so different from the ready-made versions. Worth the work to make the Black Bean Pesto from this book as the base layer.

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