This recipe for Janice Trueworthy's Mexican Dip, by Sandy Trueworthy, is from Family & Friend Favorites,
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Sandy Trueworthy Added: Thursday, December 6, 2007
2 cans regular refried beans 1 container of guacamole 1 large container of sour cream 1 pkg. shredded cheddar cheese 1 can chopped tomatoes 1 can drained black olives
Spread beans at bottom of a 10x14 x 2 "dish then a layer of the guacamole, cover that with the sour cream, next the shredded cheddar cheese, then the chopped tomatoes and finally the drained black olives.
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