Layered Mexican Dip
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Yields: 6
Instructions
Mix sour cream, mayo and seasoning together; set aside. Mix vegetables together; set aside. Warm beans (fat-free can be used), spread in an approximately 11x7-inch serving/baking dish. (The original recipe said to warm them. It seems to make them easier to spread, but if I'm going to refrigerate the dip before serving it, I don't bother heating the beans.). Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese. Serve with corn chips (scoops size) or tortilla chips.
Ingredients
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can refried beans Notes: 1, 16 ounce
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shredded cheddar cheese or 2 -4 cups mozzarella cheese Notes: 2 -4 cups
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jar salsa Notes: 1, 16 ounce
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sour cream Notes: 1 cup
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mayonnaise Notes: 1/2 cup
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package taco seasoning mix Notes: 1, 1 1/4 ounce
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medium tomatoes Notes: 2, diced
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can black olives Notes: 1, 2 1/2 ounce, diced
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bunch scallion Notes: 1, optional, diced