This recipe for Mexican Layered Dip, by Gail Burdick, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 oz. can bean dip--1st. layer 2 T. mayonnaise 8 oz. sour cream--2nd layer 1 pkg. dry taco seasoning mix--3rd layer 1 tub guacamole dip--4th layer 2 plum tomatoes, chopped--5th layer 8 oz. canned chopped green chilies--6th layer 1 c. chopped green onions--7th layer 1 c. chopped black olives--8th layer 2 c. grated cheese (blend of 2 or 3)--top layer
Layer in 9 X 13" dish or pie plate. Chill. Serve with tortilla chips.
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