Inner Chef

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7-Layer Mexican Dip

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7-Layer Mexican Dip


1  (16 oz.) canrefried beans

1/2 cup salsa

1/2 (14 oz.) package refrigerated guacamole

1 (8 oz.) carton sour cream

1 cup (4 oz.) shredded cheddar or taco cheese

1/4 cup sliced pitted ripe olives

1/4 cup (2 onions) sliced green onions

1 cup chopped seeded tomatoes

8 cups tortilla chips or crackers


1. In a medium bowl combine refried beans and salsa. Spread bean mixture onto a 12-inch serving platter or into a 2-quart rectangular baking dish. Carefully spread guacamole and sour cream over bean mixture. Top with cheese, olives, and green onions. Cover and chill for 4 to 24 hours.

2. Before serving, sprinkle with tomatoes. Serve with tortilla chips.



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