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-Layer Mexican Dip PRINT
Ingredients
| 1 | can (15-½ oz.) refried black beans |
| 1 | T. chili powder |
| ½ | tsp. ground cumin |
| 1 | c. Breakstone's or Knudsen sour cream |
| 1 | c. Kraft Shredded Cheddar Cheese |
| ⅓ | c. green onion slices |
| ⅓ | c. sliced pitted ripe olives |
| 1 | medium tomato, chopped |
Directions
Mix beans, chili powder and cumin. Spread onto bottom of 9-inch pie plate. Top with layers of the remaining ingredients; cover.
2. Refrigerate several hours or until chilled. Serve with tortilla chips.
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