This recipe for Layered Nacho Dip, by Sharon Curry, is from Wanda Pinkert's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
16 oz. can refried beans 1/2 pkg of a 1 1/4 oz taco seasoning package 6 oz. carton of avacado dip 8 oz. carton sour cream 4 1/2 oz. can of chopped ripe olives 1 small onion, finely chopped cheddar or monterey jack cheese, grated
Combine the refried beans and taco seasoning mixing well. Spread the bean mixture into a 12x8x2 and layer the remaining ingredients in above order. Top with your choice of grated cheddar or monterey jack cheese.
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