Fiesta Dip

Fiesta Dip
Fiesta Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (10 1/2-ounce) package corn chips, crushed

  • 1/4

    cup butter or margarine, melted

  • 2

    (16-ounce) cans refried beans

  • 1

    (1 1/4-ounce) package taco seasoning mix

  • 1

    (6-ounce) container frozen avocado dip, thawed

  • 1

    (8-ounce) container sour cream

  • 3

    (2 1/4-ounce) cans sliced ripe olives

  • 2

    medium tomatoes, seeded and chopped

  • 2

    (4.5-ounce) cans chopped green chilies, drained

  • 1

    (8-ounce) package Monterey Jack cheese with peppers, shredded

  • Garnish: fresh cilantro sprigs

Directions

Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours. Place on a serving plate, and remove sides of springform pan; garnish, if desired. Serve with large corn chips.

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