Taco Dip
8 serving(s)
1 can (17 ounces) refried beans (use hot and spicy beans, if desired)
1 pint dairy sour cream
1 package (1 1/2 ounces) taco seasoning mix
2 to 3 cups shredded Cheddar cheese
4 green onions, chopped
3 tomatoes, chopped
1 can (2.2 ounces) sliced ripe olives, drained
Bottled taco sauce
Guacamole Dip (recipe follows)
Tortilla chips
Mix refried beans and 1/4 cup taco sauce. Spread bean mixture in bottom of a 10-inch fluted quiche dish or pie plate. Top with Guacamole Dip, spreading evenly. Mix together sour cream and taco seasoning mix. Spread carefully over guacamole. Sprinkle with cheese, green onions, tomatoes and ripe olives. Refrigerate until serving time.
Just before serving, stand tortilla chips up around sides of serving dish. Serve with additional tortilla chips. Makes 8 to 10 servings.
