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.

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