Mexican Layered Dip

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  • 15 ounces refried beans
  • 15 ounces Mexican sour cream
  • 1 1/2 cups guacamole
  • 1 1/2 cups shredded Mexican cheese blend
  • 4 ounces sliced olives
  • 1 cup pico de gallo
  • 2 green onions, chopped


Preheat oven to 350˚F.

Layer first five ingredients, starting with beans, into a 9-inch glass pie plate so you can see the layers.

Place in oven for 15 minutes or until cheese is warm and bubbly.

Top with pico de gallo and onions. Serve with tortilla chips.


Recipe from Central Market Poulsbo - Culinary Resource Center
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