This is the best bean dip I've ever had. I found the recipe in The Kind Diet book. Here it is for you to enjoy. Great for an appetizer, lunch or to be the hit of the party!
Serves 8
Ingredients:
1 (16 ounce) can refried beans (I like black beans)
3 large avocados
3 tablespoons of fresh lime juice
2 (8-ounce) containers of sour cream (non-dairy for those trying not to eat dairy)
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives
5 tomatoes chopped (roma is the best!)
2 cups shredded cheddar cheese (or vegan cheese)
Pre-heat the oven to 350
Spread a layer of refried beans in the bottom of an 8" x 8" quart glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes, and sprinkle with cheese. Heat the dip for 15 to 30 minutes or until heated through and the cheese is a bit melted.(20 minutes usually does it for me)
Serve warm or at room temperature with your favorite tortilla chips!
Friday, February 11, 2011
Thursday, February 10, 2011
Crockpot Lasagna
A friend from our ward made this for a ward activity a couple of weeks ago and I just had to get the recipe. It's super good and easy to make. Thanks Jackie for this recipe!
Servings: Serves 6
Ingredients
Crock-Pot Lasagna Recipe
* 3 cans (14.4 ounces) crushed tomatoes
* 3 cloves garlic , finely chopped
* 2 Tbsp. dried oregano
* 1/2 tsp. kosher salt
* 1/4 tsp. red pepper flakes
* 1/4 tsp. freshly ground black pepper
* 2 containers (15 ounces each) fresh ricotta
* 2 cups (8 ounces) grated mozzarella
* 1/4 cup grated Parmesan
* 12 lasagna noodles (about three-quarters of a 1-pound box)
* 5 ounces (about 6 cups) baby spinach
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella. Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
Servings: Serves 6
Ingredients
Crock-Pot Lasagna Recipe
* 3 cans (14.4 ounces) crushed tomatoes
* 3 cloves garlic , finely chopped
* 2 Tbsp. dried oregano
* 1/2 tsp. kosher salt
* 1/4 tsp. red pepper flakes
* 1/4 tsp. freshly ground black pepper
* 2 containers (15 ounces each) fresh ricotta
* 2 cups (8 ounces) grated mozzarella
* 1/4 cup grated Parmesan
* 12 lasagna noodles (about three-quarters of a 1-pound box)
* 5 ounces (about 6 cups) baby spinach
Directions
In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan. In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella. Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.
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