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Tex-Mex Layered Dip

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  • Prep 20 min
  • Total 20 min
  • Servings 16
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Kids and adults alike will love digging into this tantalizing, layered dip, which tastes as delicious as it looks!
Jul 9, 2015
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Ingredients

  • 1 can (398 mL) Old El Paso* Refried Beans or 1 can (540 mL/ 19 fl oz) black beans, rinsed, drained
  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
  • 1 1/2 cups (375 mL) sour cream
  • 1 cup (250 mL) guacamole
  • 1 cup (250 mL) shredded Cheddar cheese
  • 1 small tomato, chopped
  • 2 green onions, chopped
  • Tortilla chips, if desired

Steps

  • 1
    Mix refried beans or black beans with salsa in small bowl. Spoon into 10-inch (25 cm) circle on 12-inch (30 cm) platter.
  • 2
    Spoon sour cream over beans, leaving about 1-inch (2.5 cm) border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing.
  • 3
    Sprinkle with cheese, tomato and onions over guacamole. Serve immediately, or cover with plastic wrap and refrigerate up to 6 hours. Serve with tortilla chips if desired.

Nutrition Information

No nutrition information available for this recipe
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