Title: Layered Pinto Bean Dip
Categories: Dip
Yield: 15 Servings

-------------------------------THE BEAN LAYER-------------------------------
2 cn (15-oz) pinto beans; rinsed
-and drained
4 Green onions; cut into
-1-inch pieces
4 ts Fresh lime juice
1/4 c Dairy sour cream

---------------------------THE CORN-CHEESE LAYER---------------------------
1 1/2 c Cooked or canned corn; well
-drained
1 1/2 c Shredded Jalapeno Jack
-cheese
1/2 c Chopped red pepper
3 tb Chopped fresh cilantro
1/2 ts Chili powder
1/2 ts Cumin
1/8 ts Pepper

-------------------------------THE TOP LAYER-------------------------------
1 1/4 c Dairy sour cream
Tortilla chips

Heat oven to 325. Place half the beans, onions and lime juice in work
bowl of food processor or blender; cover. Puree until smooth. Spoon into
2-quart rectangular baking dish. Stir in remaining half of beans and sour
cream. Spread evenly in bottom of dish.

For the corn-cheese layer, combine all ingredients; mix well. Spread over
bean layer. For top layer, spread sour cream over corn-cheese layer. Bake
15 to 20 minutes or until hot and bubbly. Serve immediately with tortilla
chips. Makes 7 cups.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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