- Easy
- Budget Friendly
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Ingredients
- 9 ounce can bean dip
- ¼ cup picante or taco sauce
- 8 ounce container refrigerated guacamole
- 8 ounce carton dairy sour cream
- 1 cup shredded cheddar or taco cheese (4 ounces)
- ¼ cup sliced green onion (2)
- 2 tablespoons sliced pitted ripe olives
- cup chopped, seeded tomato (1 medium)4 ripe tomatoes
- 1 sliced green pepper
- 1/2 cup white rice
- 8 cups tortilla chips
Preparation
Step 1
Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 14 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
Step 2
Before serving, sprinkle with chopped tomato. Serve with tortilla chips. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).