Mexican Spread (Chip Dip)

• refried beans
• salsa
• sour cream
• mashed avocado (2)
• alfalfa sprouts
• Cheddar cheese, shredded
• tomatoes, chopped
• olives, sliced
• mushrooms, sliced
• 6 red peppers (minimum 2)
• olive oil
• 2 cloves fresh garlic

1. Rinse peppers and
2. place
3. under
4. broiler
5. on top shelf. Blacken all sides.tlace
6. into
7. paper bag after blackened and let rest for 20
8. minutes.
9. On
10. a
11. plate
12. peel skin off, remove stem and seeds, and save liquid that collects on plate.tlice peppers into 1/8
13. x
14. 1/2-inch
15. slices.
16. Place
17. in
18. a dish that complements the pepper color and add liquid from plate.
19. Add 1 tablespoon olive oil
20. and
21. 2
22. cloves garlic (must use a garlic press); taste. Add more garlic or oil if desired.
23. Serve on a platter with goat cheese and Melba toast onion rounds.

beans, salsa, sour cream, mashed avocado, alfalfa sprouts, cheddar cheese, tomatoes, olives, mushrooms, red peppers, olive oil, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244816 (may not work)