Layered Tex-Mex Dip

Cooking Instructions

Fold a 25 x 18-in. sheet of heavy-duty foil in half lengthwise. Repeat folding lengthwise twice until about 21/4 in. wide. Tape ends together, overlapping about 1 in. Coat inside with nonstick spray. Place on serving platter and form into a 91/2 x 6-in. football-shaped oval (see Tip).

Process ingredients for White Bean Layer in a food processor to blend. Spoon into foil mold; spread evenly. Top with salsa.

Mix ingredients for Refried Bean Layer in a bowl. Drop spoonfuls on salsa; carefully spread evenly. Sprinkle with scallions.

Mix ingredients for Sour Cream Layer in a bowl. Drop spoonfuls on scallions, then spread carefully (disturb scallions as little as possible); mound layer slightly down cen­ter. Top with Cheddar cheese. Cov­er and refrigerate at least 4 hours or over­night.

Up to 3 hours before serving: Cut tape on foil; remove foil. Using large photo as a guide (page 80) cut scallion strips and place on cheese. Serve with tortilla chips or vegetables.

TIP: Not a football party? Shape the foil into a round ring instead and omit the football decorations.

Planning Tip: Can be prepared through Step 4 up to 1 day ahead.