Sunday, June 15, 2008

9 Layer Mexican Dip

3 (16 ounce) cans refried black beans
1 (16 ounce) jar salsa
32 ounces sour cream
12 ounces guacamole
Assorted Toppings To Taste:
3 cups lettuce, shredded
2 beefsteak tomatoes, coarsely chopped
2 cups finely shredded cheddar cheese
8 ounces black olives, sliced
6 ounces green pimento stuffed olives, sliced
2-4 green onions, coarsely choppedDirections
In large mixing bowl, combine refried beans and salsa. Consistency should be that of cake frosting--spreadable but not thick. Adjust amount of salsa accordingly.
Spread bean and salsa mixture onto serving platter. (I use the back of a metal serving spoon.).
Layer remaining ingredients. Serve with Baked Tostitos Scoops Tortilla Chips.

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