Tuesday, April 8, 2014


I made this recipe for California Bean Dip as an appetizer when we had the NNL Dinner Club over Saturday night.  I don't usually do appetizers well, but I saw this recipe in a cookbook called Holidays & Parties that I had bought from a student for a fund raiser when we lived in CA.  It was contributed by Donna Abby for Crescenta Valley High School in La Crescenta, CA. It sounded pretty easy so I decided to give it a try.  It was very well  received by everyone.  I will certainly not hesitate making it again if I need to take an appetizer to a gathering or need one when hosting.

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2       cans black beans, drained
1       cup Monterey Jack cheese, shredded
1       bunch fresh cilantro
1       (12 - oz) container, sour cream (reduced fat or fat free - ok)
1       (12 - oz) container guacamole
1       can diced tomatoes
1       small can black olives
1       bunch green onions
Tortilla chips

Preheat oven to 350 degrees F.

In a large glass container ( 9 x 13 - inch), spread the drained beans in the bottom.

Top with the shredded cheese and

bake until cheese melts (about 5 minutes)

Wash the cilantro.  Pinch off the leaves from the cilantro and sprinkle over cheese.

Spread the sour cream on top. (Drop using a small spoon dollops all over the mixture and then spread them out.)

Spread the guacamole over the top of the sour cream the same way as you did the sour cream.

Sprinkle the diced tomatoes over the top.  (I diced the tomatoes to make them even smaller.)

Slice the olives and sprinkle them over the tomatoes. Dice some of the tops of the green onions and sprinkle them on top.

Cover with plastic wrap and place in refrigerator for at least an hour before ready to serve.

Serve with tortilla chips. 

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