mexican dip

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mexican dip

Name: mexican dip
Prep time: 40 min
Total time: 40 min
Yield: 6 Servings
Ingredients: 300 g Philadelphia-style cream cheese; 1 unit(s) Natural Yogurt; 2 cup Black beans, cooked and seasoned to your liking; 1 unit(s) Traditional Heinz-style tomato sauce; 2 unit(s) Tomato without seeds, chopped into small cubes; 1 unit(s) Large red onion, chopped into small cubes; 0.5 unit(s) Packet of Pitted Black Olives; 1 unit(s) Large green pepper, chopped into small cubes; to taste Shredded cheddar cheese; 0.5 unit(s) Pe Roma Lettuce, chopped into thin strips; to taste Salt and Black Pepper; 1 unit(s) Rap pack 10

🇧🇷Brazil

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(Português)

40 min(s)

6 servings

Lina

@lina.receitas

Ingredients
Recipe

Philadelphia-style cream cheese300 g
Natural Yogurt1 unit(s)
Black beans, cooked and seasoned to your liking2 cup
Traditional Heinz-style tomato sauce1 unit(s)
Tomato without seeds, chopped into small cubes2 unit(s)
Large red onion, chopped into small cubes1 unit(s)
Packet of Pitted Black Olives0.5 unit(s)
Large green pepper, chopped into small cubes1 unit(s)
Shredded cheddar cheese to taste
Pe Roma Lettuce, chopped into thin strips0.5 unit(s)
Salt and Black Pepper to taste
Rap pack 101 unit(s)

Mix the cream cheese and yogurt in a container, season with salt and pour it on a platter.
Remove the broth from the beans and place it on top of the cream cheese mixture.
Following with the tomato sauce
Mix the vegetables, lettuce and olives already chopped forming a salad, season with salt and spread the mixture on top of the beans
Finish with cheddar cheese
For the rap baskets 10 , cut circles with the help of a round cutter
Assemble them on a cupcake pan so they are in the shape of a basket and bake in a preheated oven at 170°C until golden and crispy. Keep an eye out because they burn fast

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mexican dip

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