Wednesday Recipes: Mexican Layered Dip

Dear Readers, This recipe goes back a long ways...it won 2nd place in a contest during Relay 4 Life with me representing Psychology Club in 2001. Back then, we participated in all-night even because cancer never sleeps! Mind you, I didn't stay up all night, but the students did!

So, it may just be delicious!

Mexican Layered Dip

Ingredients:

1 1 1/4 ounce package taco seasoning mix

1 16-ounce carton sour cream

2 tablespoons mayonnaise

1 cup refried bans

1 8-ounce jar Old El Paso taco sauce

1 cup fresh or refrigerated guacamole

2 medium tomatoes, chopped

1/2 pound sharp Cheddar cheese, shredded

1 bunch green onions, chopped

1 3 1/4 ounce can ripe olives, sliced

Directions:

1. Combine taco seasoning mix, sour cream, and mayonnaise.

2. In 9-inch glass dish, layer in order, beans, hot sauce, guacamole, sour cream mixture, tomatoes, cheese, onions, and ripe olives.

3. Chill at least 30 minutes.

4. Serve with tortilla chips.

   
   

   NOTE: Susan Alford Carrington, in the Good Cookin' from the Heart of Virginia, published in 1985.