Plains Edition Recipes for 3-12-11
From the kitchen of: Gwen Little, Cedar Rapids, Neb.
16 oz. can refried beans
1 c. sour cream
1 pkg. (1 oz.) Hidden Valley Ranch milk recipe salad dressing mix
1 c. tomatoes, diced
4 oz. can diced green chilies, drained
2-1/4 oz. can sliced black olives, drained
1/4 c. each shredded cheddar and jack cheeses
chopped avocado, optional
Spread beans on a 10″ serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients on top. Serve with tortilla chips. Note: May use Hidden Valley Fiesta Mix to give it more of a kick.
From the kitchen of: Gwen Little, Cedar Rapids, Neb.
16 oz. can refried beans
1 c. sour cream
1 pkg. (1 oz.) Hidden Valley Ranch milk recipe salad dressing mix
1 c. tomatoes, diced
4 oz. can diced green chilies, drained
2-1/4 oz. can sliced black olives, drained
1/4 c. each shredded cheddar and jack cheeses
chopped avocado, optional
Spread beans on a 10″ serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients on top. Serve with tortilla chips. Note: May use Hidden Valley Fiesta Mix to give it more of a kick.
From the kitchen of: Gwen Little, Cedar Rapids, Neb.
16 oz. can refried beans
1 c. sour cream
1 pkg. (1 oz.) Hidden Valley Ranch milk recipe salad dressing mix
1 c. tomatoes, diced
4 oz. can diced green chilies, drained
2-1/4 oz. can sliced black olives, drained
1/4 c. each shredded cheddar and jack cheeses
chopped avocado, optional
Spread beans on a 10″ serving platter. Blend sour cream and salad dressing mix; spread over beans. Layer remaining ingredients on top. Serve with tortilla chips. Note: May use Hidden Valley Fiesta Mix to give it more of a kick.