Mexican Spread (Chip Dip) - cooking recipe

Ingredients

refried beans
salsa
sour cream
mashed avocado (2)
alfalfa sprouts
Cheddar cheese, shredded
tomatoes, chopped
olives, sliced
mushrooms, sliced
6 red peppers (minimum 2)
olive oil
2 cloves fresh garlic

Preparation

Rinse peppers and
place
under
broiler
on top shelf. Blacken all sides.\tPlace
into
paper bag after blackened and let rest for 20
minutes.
On
a
plate
peel skin off, remove stem and seeds, and save liquid that collects on plate.\tSlice peppers into 1/8
x
1/2-inch
slices.
Place
in
a dish that complements the pepper color and add liquid from plate.
Add 1 tablespoon olive oil
and
2
cloves garlic (must use a garlic press); taste. Add more garlic or oil if desired.
Serve on a platter with goat cheese and Melba toast onion rounds.