Plains Edition Recipes for 3-12-11 | TheFencePost.com

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

Recommended Stories For You

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.