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03-11-2004, 11:39 AM | #1 |
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Who Made The Bean Dip At Mach V?
who made the salsa bean dip at mach v?? gimme that recipie!!! that stuff was tha shyznyt thanks ~ted
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03-11-2004, 12:20 PM | #2 |
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contact Lone Wolf 75. He's quite proud of that dip
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03-11-2004, 03:44 PM | #3 |
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Always loved a good bean dip... post up the recipe for all
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03-11-2004, 11:18 PM | #4 | |
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Quote:
That would be me. Glad you liked the dip, however, I cannot divulge the recipe to anyone. It is an old Polish recipe that has been in my family for thousands of years and is sacred. Alright, alright, I'll cut the crap, seriously, it's pretty easy to make and you can buy everything at Giant. It used to be a 7-layer dip, but I made another and turned it into 8. Start with a large container/bowl/tupperware. The Layers: 1. 1 16oz can of Ortega Refried Beans goes on the bottom. I usually get it out with a fork or knife and use a medium plastic spatula to smooth it evenly across the bowl. 2. 1 16oz or so jar of Salsa. I have used different types, but like Rojo's Red Hot Salsa the best. Use the spatula to smooth it evenly across the beans. 3. Two cans of sliced black olives (8oz apiece, I think). Make sure you drain all of the water out of the can first (olive juice is disgusting and is not part of the dip). I used to use only one, but that wasn't enough to create a true layer. I usually space these out with my fingers. 4. 1 16oz container of fresh Guacamole. Again, I usually buy the hot kind when I can find it. Use the spatula to smooth it evenly across the olives. 5. 1 Large Onion, sliced very thin. The stronger, the better. Use the spatula to spread evenly across the guacamole. 6. 1 16oz container of Sour Cream. Spread evenly over the onion layer. 7. 1 large bag of Kraft or Giant Mexican Cheese mix. Also 16 oz, and I usually try to get the one with the peppers in it. 8. 1 large jar of sliced green Jalepeno peppers. I don't know for certain, but if I were a betting man, I'd say 16oz. Drain the jar first, jalapeno water is not part of the dip. I then space the peppers evenly on the top of the dip. That's it! You now have approximately 8 whopping pounds of bean dip! Cover the bowl with tinfoil or a lid and refrigerate until it's time to eat. Also, make sure you buy tortilla chips with some structural rigidity. Tostitos are weak, but Utz's resturant style chips seem to have acceptable structural integrety. If you have any other questions let me know. Paul |
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03-12-2004, 12:00 AM | #5 | |
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Quote:
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03-12-2004, 12:48 AM | #6 |
Scooby Newbie
Member#: 52976
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ill use my hood scoop
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03-12-2004, 07:39 PM | #7 | |
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03-14-2004, 01:20 PM | #8 |
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yum yum yummy
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02-11-2024, 03:30 PM | #9 |
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Just bumping this for the 20 year anniversary.
I’ve been making this bean dip religiously every Super Bowl for about that entire time. Always been a crowd pleaser among my friends (and always full credit to Lone Wolf 75 / Mach V) ! |
02-17-2024, 06:49 AM | #10 | |
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Quote:
Wow. I feel very proud but also very old. |
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02-17-2024, 11:49 AM | #11 |
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02-18-2024, 04:43 PM | #12 |
Scooby Newbie
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