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servings:16
Ingredients
* 1 9-ounce can bean dip
* 1/4 cup picante or taco sauce
* 1 8-ounce container refrigerated guacamole
* 1 8-ounce carton dairy sour cream
* 1 cup shredded cheddar or taco cheese (4 ounces)
* 1/4 cup sliced green onion (2)
* 2 tablespoons sliced pitted ripe olives
* 2/3 cup chopped, seeded tomato (1 medium)
* 8 cups tortilla chips or crackers
Ingredients
* 1 9-ounce can bean dip
* 1/4 cup picante or taco sauce
* 1 8-ounce container refrigerated guacamole
* 1 8-ounce carton dairy sour cream
* 1 cup shredded cheddar or taco cheese (4 ounces)
* 1/4 cup sliced green onion (2)
* 2 tablespoons sliced pitted ripe olives
* 2/3 cup chopped, seeded tomato (1 medium)
* 8 cups tortilla chips or crackers
Directions
Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)
Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
Before serving, sprinkle with chopped tomato. Serve with tortilla chips.
Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips)
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