Tex Mex Dip

Tex-Mex Dip

1 can (10-1/2 oz) bean dip
3/4 cup sour cream
2 Tbsp taco seasonings
1 can (2 1/2 oz.) sliced black olives, drained
1 cup finely chopped cooked chicken
1 medium tomato, seeded and diced
1 green onion, sliced
1 cup (4 oz.) shredded cheddar cheese
tortilla chips

Spread bean dip evenly on a 10 inch to 12 inch serving platter; set aside.

In a small bowl, combine sour cream and taco seasoning; spread carefully over bean dip.

Sprinkle with olives, chicken, tomato, onion, and cheese.

Cover and chill for at least 2 hours.

Serve with tortillas chips.

Yield: 6 to 8 servings

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