This layered Mexican dip is a tasty no-bake Tex-Mex dip for chips.
Ingredients
- 1 , 16 ounce
- 1 , 1.25 ounce
- 1 large tomato , seeded and chopped
- 1 cup sour cream , room temperature
- 1 cup guacamole
- 1 cup shredded sharp Cheddar cheese
- 0.5 cups chopped green onions
- 0.25 cups chopped black olives
Instructions
-
1
Spread refried beans in the bottom of a 1-quart shallow glass serving dish. Sprinkle taco seasoning over beans; top with a layer of diced tomatoes, a layer of sour cream, and a layer of guacamole. Sprinkle Cheddar cheese evenly over dip; top with green onions and black olives.
-
2
Cover and refrigerate for 2 hours or until ready to serve.
Nutrition Facts
Per serving
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