Seven-Layer Tex-Mex Dip

16 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.

Recipes: Back to Appetizers/Beverages | Back to Main Menu

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