I have been making this dip for at least 7 years. I am pretty sure that it is one of my husband's all-time favorites. I usually reserve it for summer potlucks, but this year, it graced our table at Easter, per my hubby's request. It is really delicious! Give it a try!
Mexican Layer Dip
29 oz. can refried beans (or make your own!)
8 oz. sour cream
8 oz. jalapeno chip dip (I use this one from Cass Clay)
8 oz. avacado chip dip
4 oz. can diced green chilies
1 c. taco sauce
4-6 green onions, diced
4 oz. black olives, sliced
6-8 oz. sharp shredded cheddar (always so much more delicious when you buy it in block form and shred it yourself!)
2 Roma Tomatoes, diced
Layer the first 6 ingredients in a 9 x 13 inch baking dish.
Sprinkle on the shredded cheese, onion, black olives, & tomatoes.
Serve with tortilla chips and enjoy!
One Year Ago: Johnny Carino's Bowtie Festival