I have a relatively small collection of fundraiser cookbooks. One is from my grandmother’s church, two are from hospital auxiliary groups, two are from elementary schools, two are from overseas women’s groups, and one is from a law firm that donated the proceeds to charity. I would really like to have more fundraiser cookbooks, because these books are treasure troves of all the great regular kinds of foods that people eat. The recipes are contributed by moms and grandmothers—veterans of the kitchen who know what it’s like to try and put a meal together while juggling kids, job, and everything else. So when I go hunting for a recipe, I almost always start with these because there’s a good chance that I’ll find what I’m looking for, or at least something very similar.
Today’s recipe is a good variation on the layered bean dip. It’s called “Walking Tostada” and it’s from the ClearGourmet fundaiser cookbook, submitted by Lana Crist and Elsbeth Simon. This dip is great for sports parties, potlucks, poker or Bunco night, or just whenever the mood strikes.
Recipe Notes
- I often use cilantro leaves instead of the lettuce for an extra bit of flavor.
- I prefer to put the tomatoes on top for some nice color. I also remove the seeds and juices so that the dish keeps a little longer, which is helpful if you prepare this several hours in advance.
- You can also use about 8 ounces of a chunky salsa instead of tomatoes if you want a different flavor.
- You can cut the recipe in half and serve it in a glass pie plate.
Layered Bean Dip
Equipment
- 9 x 13-inch glass dish
Ingredients
- 28 ounces refried beans (I use black refried beans.)
- taco seasoning mix (below)
- 8 ounces light sour cream (I use Daisy brand.)
- 12 ounces marinated artichoke hearts
- 2.25 ounces sliced black olives
- 2 green onions (chopped)
- 16 ounces low-fat grated cheddar cheese
- 8 ounces tomatoes (chopped, or salsa instead)
- shredded lettuce
- guacamole (optional)
- 4.5 ounces can green chilies (optional)
- corn chips or tortilla chips for dipping
TACO SEASONING MIX
- 1 tablespoon chili powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon sugar
- ½ teaspoon salt
Preparation
TACO SEASONING
- Put all taco seasoning spices in a bowl and stir until combined. Makes the equivalent of one pouch taco seasoning mix.
ASSEMBLE
- Mix together the refried beans and the taco mix. Spread in the bottom of a 9 x 13-inch glass dish.
- Add layers of ingredients in the following order: sour cream, artichoke hearts, black olives, green onions, cheddar cheese, tomatoes, and lettuce. Garnish with guacamole and green chilies if desired.
- Serve with corn chips or tortilla chips.
Recipe Notes
- I often use cilantro leaves instead of the lettuce for an extra bit of flavor.
- I prefer to put the tomatoes on top for some nice color. I also remove the seeds and juices so that the dish keeps a little longer, which is helpful if you prepare this several hours in advance.
- You can also use about 8 ounces of a chunky salsa instead of tomatoes if you want a different flavor.
- You can cut the recipe in half and serve it in a glass pie plate.
