Hidden Valley Layered Mexican Dip

By Heather_D

This is the perfect dip recipe to share at football games and parties!

Ingredients

• 1 oz. packet Hidden Valley Ranch Dip Mix
• 16 oz. cartons sour cream
• 16 oz. can Old El Paso Refried Beans
• 1 cup shredded cheddar cheese
• 3 oz. pitted black olives, sliced in half (OR 2 1/4 oz. can sliced ripe black olives, drained)
• 5 oz. Cherub Tomatoes, sliced in quarters OR 1-2 tomatoes, finely chopped
• 1/2 - 1 bunch green onions, finely chopped
• Salsa (optional)
• Tortilla Chips

Details

Servings 8
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

In a small pot, heat the refried beans. Remove the beans from the heat and allow to cool about 2-4 minutes. In a medium size bowl, mix the Hidden Valley Ranch Dip Mix with the sour cream. In an 8” x 8” glass dish, spread the heated refried beans evenly across the bottom of the dish. Spread the Ranch Dip on top of the layer of refried beans. (Optional step: Swirl the salsa into the dip mix.) Top the Ranch Dip Mix with shredded cheddar cheese and green onion. Finish the garnishing by adding the black olives and tomatoes. *Keep the dip refrigerated until serving.* Serve with Tortilla Chips or Tostitos Scoops.

*To make a large party batch in a 9" x13" baking dish*:

Two 1 oz. packets Hidden Valley Ranch Dip Mix
Two 16 oz. cartons sour cream
Three 16 oz. cans Old El Paso Refried Beans
2 cups shredded cheddar cheese
9 oz. pitted black olives, sliced in half
8 oz. Cherub Tomatoes, sliced in quarters
2 small bunches of green onions, finely chopped

The directions and the layers of the original recipe are the same.