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Taco Dip Platter




Source of Recipe


Country Woman






List of Ingredients



• 1 can (15 ounces) refried beans
  
• 1 cup chunky salsa
  
• 1 cup guacamole
  
• 2 cups (16 ounces) sour cream
  
• 1 can (14 ounces) chopped green chilies
  
• 1 can (2-1/4 ounces) sliced ripe olives, drained
  
• 1/2 cup finely shredded Cheddar cheese
  
• 1/2 cup finely shredded Monterey Jack cheese
  
• Tortilla chips
  






Instructions



1. Spread beans on a 12-inch serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 inch of edges for each layer. Sprinkle with chilies, olives, and cheeses. Refrigerate until ready to serve.
   
   Serve with tortilla chips.
   
   Makes 16 to 20 servings.