Warm 6-Layer Ranchero Dip with Kashi* Crackers Recipe
Easy to layer, and lay on your favourite cracker: mouth-watering beans, chilies, ricotta, cheddar, and Jack cheeses, black olives, corn, tomatoes, green onions, and cilantro. Great for parties and before-dinner appetizers.
Makes about 16 servings
1 - 15 oz. can pinto beans, drained & rinsed
1 - 16 oz. can fat-free style refried beans
1 - 4 oz. can diced green chilies (preservative-free), separated in ½
2 tablespoons chili powder
1 cup low fat organic ricotta cheese
1 cup low fat organic cheddar cheese, shredded
1 cup low fat organic jack cheese, shredded
1 - 6 oz. can sliced, pitted black olives (preservative-free)
1 - 15 oz. can organic sweet whole kernel corn
1 - 14.5 oz. can organic diced tomatoes, drained
½ cup organic green onions, diced
½ cup fresh cilantro, chopped
1. Mix pinto beans, refried beans, 2 oz of the green chilies and chili powder together in a large bowl and spread evenly over the bottom of a glass 8x8-inch square cake pan or 10-inch quiche dish.
2. Mix ricotta, cheddar and jack cheeses together and spread half of this mixture over the layer of beans. Put the other half of the cheese mixture aside.
3. Sprinkle cheese layer with sliced black olives, then with corn. Spread second half of cheese mixture over corn layer.
4. Place pan in 350-degree oven for 20 minutes, or until hot throughout and the cheese is melted. Remove from oven and sprinkle with diced tomatoes and remaining 2 oz of green chilies. Top with green onions and cilantro and serve with your favourite variety of Kashi* Crackers - Tasty Little Crackers!