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Five Layer Mexican Dip Recipe

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This recipe for Five Layer Mexican Dip, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Wimberly
Added: Saturday, September 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 can refried beans
1 pkg. Ranch Dressing Mix
1 - 16 oz. carton of sour cream
1 can Rotel Tomatoes
1 can Rotel Tomatoes with cilantro
3 tbsp. chopped black olives
4 c. Colby/Monterey Jack shredded cheese blend

Directions:
Directions:
Spread the beans on the bottom of a 9 x 13 casserole dish.
Mix the ranch dressing mix and sour cream. Spread this on top of the beans.
Drain both cans of tomotoes and place on top of dressing mixture.
Sprinkle on olives and cover with cheese.
Refrigerate. Serve with Fritos or Tortilla chips.

Personal Notes:
Personal Notes:
I usually use more of the dressing and sour cream than the recipe calls for. This recipe is from my friend, Shari Upton.

 

 

 

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