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    Mexican Dip


    Source of Recipe


    by Shanny, from Deutsch Country Days Cookbook/University of Missouri St Louis

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9466.4

    List of Ingredients




    1 can (16 oz.) refried beans
    1 jar (16 oz.) thick & chunky salsa
    1 cup chopped tomatoes
    3 cups grated sharp cheddar cheese
    sliced stuffed olives for garnish on top

    Recipe



    Combine first four ingredients, top with olive slices & chill. Serve with corn chips.

 

 

 

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