Wednesday, November 26, 2008
Layered Mexican Dip
from Colleen's kitchen
Makes a lot!
16 ounce can refried beans
2 cups sour cream, divided
half medium onion, diced
4 ounce can diced green chilis
4 ounces taco sauce
1/2 head iceberg lettuce, chopped
4 plum tomatoes or 3 medium tomatoes, chopped
1 1/2 cups shredded cheddar cheese
Combine refried beans and 1 cup sour cream; spread in the bottom of an 8 x 8 dish.
Combine onion, chilis, and taco sauce; spread over bean mixture.
Spread remaining 1 cup sour cream over onion mixture.
Top with layers of lettuce, tomatoes, and cheese. Chill for at least 4 hours before serving.
Serve with sturdy tortilla chips and enjoy!