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Appetizer/Dip

Mexican Dip (Cold, Layered)

From the kitchen of Newspaper clipping (via Sally Hayes)

Ingredients

  • 1 package (minus 1 Tbsp) taco seasoning
  • 1 (8 oz) carton sour cream
  • 1 (15 oz) can refried beans
  • 1 (16 oz) jar salsa
  • 2 cups shredded cheddar cheese
  • black olives

Instructions

  1. Combine taco seasoning and sour cream.
  2. In a shallow 1 1/2-quart dish, layer in order: refried beans, sour cream mixture, salsa, shredded cheese, and black olives.
  3. Chill.
  4. Serve with any type of chips for dipping.
Recipe notes to discard 1 tablespoon or more of the taco seasoning packet, since using all of it makes the dip too strong. Distinct clipping taped to the back of the baked Mexican Dip card above.
digitized from MexicanDip.pdf