Tex-Mex Layered Dip Recipe

Name: Tex-Mex Layered Dip
Prep time: 20 min
Total time: 20 min
Yield: 16 servings
Ingredients: 1 can (398 mL) Old El Paso* Refried Beans or 1 can (540 mL/ 19 fl oz) black beans, rinsed, drained; 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa; 1 1/2 cups (375 mL) sour cream; 1 cup (250 mL) guacamole; 1 cup (250 mL) shredded Cheddar cheese; 1 small tomato, chopped; 2 green onions, chopped; Tortilla chips, if desired

Ingredients

1 can (398 mL) Old El Paso* Refried Beans or 1 can (540 mL/ 19 fl oz) black beans, rinsed, drained
1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa
1 1/2 cups (375 mL) sour cream
1 cup (250 mL) guacamole
1 cup (250 mL) shredded Cheddar cheese
1 small tomato, chopped
2 green onions, chopped
Tortilla chips, if desired

PREP TIME 20m	TOTAL TIME 20m
YIELD 16 servings

Instructions

Mix refried beans or black beans with salsa in small bowl.
Spoon into 10-inch (25 cm) circle on 12-inch (30 cm) platter.
Spoon sour cream over beans, leaving about 1-inch (2.5 cm) border of beans around edge.
Spread guacamole over sour cream, leaving border of sour cream showing.
Sprinkle with cheese, tomato and onions over guacamole.
Serve immediately, or cover with plastic wrap and refrigerate up to 6 hours.
Serve with tortilla chips if desired.