mexican pan dip
(1 rating)
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I use my Pampered Chef alligator chopper so that the onions and tomatoes are chopped very small. If you have time, refrigerate the dip for several hours in order for the juice from the jalapeno slices to blend into the dip.
(1 rating)
prep time
15 Min
Ingredients For mexican pan dip
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8-12 ozguacamole
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1 canrefried beans
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16 ozsour cream
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1 pkgtaco seasoning mix
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1 smonion, chopped
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1tomato, chopped
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8 ozmonterey jack cheese, shredded
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4 ozcheddar cheese, shredded
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jalapeno peppers, sliced
How To Make mexican pan dip
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1In ungreased 9 x 13 dish, spread guacamole on bottom, then spread refried beans over guacamole.
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2Mix sour cream and taco seasoning, then spread over refried beans.
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3Sprinkle onions and tomatoes over sour cream mixture.
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4Sprinkle Monterey Jack cheese on top of tomato and onions. Sprinkle Cheddar cheese over Monterey Jack.
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5Decorate with jalapeno slices.
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6Serve with tortilla chips. I like to use Tostitos' Scoops.
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