10 Layer Mexican Dip
1 (16 oz.) can refried beans
1 thin layer of salsa
1/4 c. finely chopped green pepper
2 small finely chopped onions
1 c. finely chopped tomatoes
1 (4 oz.) can chopped green chilies
1 (4 oz.) can chopped ripe olives
1 small layer avocado dip
1/2 pt. sour cream
4 oz. grated Cheddar cheese
Drain peppers, tomatoes, olives and chiles.
In a large deep glass pie plate layer ingredients in order.
Put in refrigerator to chill.
Serve with fresh tortilla chips.
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