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Layered Mexican Dip

  • 1 lb. can refried beans
  • 1 (6 oz.) container frozen avocado dip
  • 8 oz. sour cream
  • 1/2 pkg. taco seasoning mix
  • 4 oz. grated cheddar cheese
  • 1/4 t. chili powder
  • 1/4 c. chopped onion
  • 1 lb. can chopped black olives


Spread beans on 10 in. square platter. Cover with softened avocado dip. Combine sour cream and taco mix and spread as third layer. Toss cheese and chili powder for 4th layer. Sprinkle onion and olives on top. Serve with corn chips. This recipe is a Christmas Eve tradition for lots of families.

By Robin

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