This layered Mexican dip is a tasty no-bake Tex-Mex dip for chips.
Ingredients
- refried beans: 1 can (16 ounce can)
- taco seasoning mix: 1 pack (1.25 ounce pack)
- tomato: 1 piece (chopped)
- sour cream, room temperature: 1 cup
- guacamole: 1 cup
- sharp Cheddar cheese: 1 cup (shredded)
- green onions: 0.5 cup (chopped)
- black olives: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Spread refried beans in the bottom of a 1-quart shallow glass serving dish. Sprinkle taco seasoning over beans; top with a layer of diced tomatoes, a layer of sour cream, and a layer of guacamole. Sprinkle Cheddar cheese evenly over dip; top with green onions and black olives.
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Cover and refrigerate for 2 hours or until ready to serve.
