Seven-Layer Tex-Mex Dip16 oz. fat-free refried beans 1/2 cup salsa 1 cup sour cream 1 cup shredded cheddar or Monterey Jack cheese 2 medium sized tomatoes, chopped 1 avocado, seeded, peeled and diced 1/4 cup chopped green onions 2 T. chopped ripe olives Tortilla chips Combine and spread on 9-inch platter or pie plate. Cover with sour cream. Layer remaining ingredients. If desired cover and refrigerate for up to 4 hours. Serve with the tortilla chips. Approximately 16 servings. |
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