Layered Mexican Dip
From Kayde 12 years agoIngredients
- 1- 31 oz can(s) refried beans shopping list
- 16 oz guacamole shopping list
- 2-10 oz can(s) diced tomatoes with green chilies (or more)* shopping list
- 24 oz sourcream shopping list
- 1/4 c taco seasoning shopping list
- 4 c shredded cheddar or fiesta cheese (or more)** shopping list
- 1 head of lettuce shopping list
- 1-6 1/2 oz can(s) sliced black olives shopping list
- 1/4-1/2 c green onions, sliced shopping list
- 1 lg tomato, diced shopping list
How to make it
- 1 This makes enough dip to fit a 9x13 pan. But use a glass one if you have it...You want everyone to be able to see how pretty the dip is.
- 2 Spread your refried beans across the bottom of the casserole dish.
- 3 Stir the quacamole to get to a spreadable consistency. If you need to, use a mixer or a blender, but be careful not to overmix. You want this Just to a spreadable consistency. Spread over top of the refried beans.
- 4 Drain the tomatoes with chilies. Spread evenly over the guacamole. * If you want mild dip, the two cans is enough, but if you want more kick add another can or two of the tomatoes with chilies.*
- 5 Mix the sour cream with the taco seasoning. Make sure the taco seasoning is evenly distributed through the sour cream. Spread mixture over the top of the tomatoes.
- 6 Spread the shredded cheese. ** You can use more or less, depending on your preference.**
- 7 Layer the shredded lettuce, then the black olives,diced tomato and green onion, in that order. Cover and refrigerate at least 4 hours...best overnight.
- 8 Serve with tortilla chips.
People Who Like This Dish 5
- mandymoore Wiggins, Ms
- MISOFRESH Falmouth, Ma
- Good4U Perth, Canada
- RavenWhite Bowling Green, Kentucky
- Kayde Wichita, Kansas
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 4
-
All Comments
-
Your Comments