Layered Nacho Dip

Vickie Booth

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (16 oz) can refried beans
  • 1/2 package taco seasoning mix
  • 1 (16 oz) carton avocado dip
  • 1 (8 oz) carton sour cram
  • 1 (4 1/2 oz) can ripe olives, chopped
  • 2 large tomatoes, chopped
  • 1 (4 oz) can green chilies, chopped
  • 1 1/2 cup (or 6 oz) Monterey Jack cheese, shredded

Combine beans and seasoning mix. Spread mixture in a 12x8x2 inch dish. Layer remaining ingredients in order listed; avocado dip, sour cream, olives, tomatoes, chilies and cheese.

Serve with corn chips.

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