Layered Mexican Dip
Author: Naive Cook Cooks
Serves: 8 servings
- 1 can of Old El Paso Refried Beans ( I used Fat Free version, 16 oz can)
- ¾ cup low fat sour cream
- 1 can of Old El Paso Enchilada Sauce (10 oz)
- 1 cup shredded Mexican blend cheese
- 1 tomato, chopped
- ½ red onion, chopped
- ¼ cup black olives
- 1 Avocado, chopped
- ½ jalapeno, chopped
- Salt to taste
- Open both refried beans and sauce can and empty them into 2 separate pots. Add a little salt to the beans and 2 tbsp water and mix.
- To the sauce, add salt to taste and bring it to a boil.
- Now take a glass dish or any dish where you are going to be making this dip.
- Layer the beans in the first layer.
- Add sour cream on top of beans in a smooth layer.
- Now add half of this sauce on top of sour cream layer.
- Now add shredded cheese on top of sauce layer and then top it off with tomatoes, onions, jalapenos, olives & avocado.
- Sometimes I even like to add a few more tbsp of this enchilada sauce on top to give more flavor.
- At this point, you can cover the dish and chill in fridge overnight.
- Serve with lots of tortilla chips!
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/layered-mexican-dip/
3.5.3208