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Receta Mexican 6 Layer Dip
by Global Cookbook

Mexican 6 Layer Dip
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Ingredientes

  • 8 ounce Cream cheese
  • 1 can Jalapeno cheese dip
  • 1 tsp San-J Szechuan sauce
  • 1 Tbsp. San-J teriyaki sauce
  • 16 ounce Refried beans
  • 16 ounce La Victoria Warm Ranchera Sauce, divided
  • 1 ctn lowfat sour cream, (8 oz)
  • 1 stalk celery(1/4 c.), diced
  • 2/3 c. Minced cucumber, peeled and seeded
  • 1 c. Onion, finely diced or possibly
  • 2 x Spring onions with tops, diced
  • 2 x Tomatoes, peeled, seeded minced and well-liquid removed

Direcciones

  1. Having a great combination of flavors with eye-appeal, this appetizer is ideal for a picnic, tailgating party, a cocktail party, or possibly casual entertaining. It is especially pretty when prepared in a round quiche
  2. Bottom Layer Mix cream cheese, Jalapeno cheese dip, Szechuan sauce, and teriyaki sauce. Spread in bottom of dish.
  3. Second Layer Mix refried beans and 6 Tbsp. Ranchera sauce. Spread for second layer. Third Layer Spread lowfat sour cream over bean layer. Fourth Layer Pour 1 c. Ranchera sauce over lowfat sour cream. Fifth Layer Sprinkle celery, cucumber and onion over sauce. Sixth Layer Sprinkle liquid removed tomatoes proportionately on top. Cover with plastic wrap and chill. Serve with nacho chips, corn chips or possibly crackers and a spreading knife. VARIATION: 1.Sprinkle 2 ounces (1/2 c.) grated cheddar cheese on top of tomatoes.
  4. NOTES : Makes 12 or possibly more servings