Mexican Dip

Debbie Albritton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 large can refried beans
  • 1 lb sour cream
  • 1 package Lawry’s® taco mix
  • 1 lb Cheddar cheese
  • 2 large tomatoes
  • 1 cup green onions, chopped
  • 1/4 c. black olives, chopped
  • Water

Mix small amount of water with beans to thin out. Layer beans into 9x14x2 inch dish. Mix sour cream with taco mix and spread on top of beans. Then layer with cheese, green onions, tomatoes, and black olives.

Chill before before serving with chips.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.