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
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.