5-Layer Mexican Dip

Prep: 10 min Total: 3 hr 10 min

1 can (15-1/2 oz.) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup (4 oz.) KRAFT Shredded Cheddar Cheese
1 tomato, chopped
1/3 cup sliced green onions
sliced pitted ripe olives (optional)


Mix beans, chili powder and cumin.

Spread onto bottom of 9-inch pie plate.

Top with layers of remaining ingredients; cover. Refrigerate
several hours or until well chilled. Serve with tortilla chips.

Makes 12 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Kraft Foods.