Bonanza Bean Dip
Recipe from Better Homes and Gardens

Cojita cheese is a Mexican cheese that comes in a hard, dry form or in a moister version. This recipe uses the moister, crumbly version to add flavor to an easy, make-ahead appetizer dip.


Bonanza Bean Dip


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Servings: 8 to 10 servings
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Ingredients
 
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  • 1  16-oz. can  refried beansOn Sale
  • 1/4  tsp.  cayenne pepperOn Sale
  • 1  recipe  Lime Guacamole, belowOn Sale
  • 4  oz.  cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheeseOn Sale
  • 1  8-oz. carton  dairy sour creamOn Sale
  • 1  cup  halved cherry tomatoesOn Sale
  • 1  2.25-oz. can  sliced pitted ripe olivesOn Sale
  • 1/2  cup  sliced green onionsOn Sale
  • 1/3  cup  shredded Monterey Jack cheeseOn Sale
  •     Green onion tops (optional)On Sale
  •     Tortilla or Corn ChipsOn Sale
  •     Lime WedgesOn Sale
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Directions
1.
In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.
2.
Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.
3.
Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.
Nutrition information
Calories 325, Total Fat 26 g, Saturated Fat 6 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 2 g, Cholesterol 30 mg, Sodium 411 mg, Carbohydrate 22 g, Total Sugar 2 g, Fiber 10 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 35%, Calcium 22%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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