This recipe for Mexican Bean Dip, by Rita Dawkins, is from A Taste of the Spirit - Book II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can Refried Beans 1 chopped onion 1 small can chopped green chillies 1/2 package Taco Mix Seasoning Avocado Dip 8 oz. sour cream black olives Tomato Grated cheese
Mix refried beans, chopped onion, chopped chillies together, along with 1/2 package Taco Mix in a bowl. Set aside. In a large dish, layer avocado dip, then sour cream, With bean mixture on top. Arrange a layer of black olives, chopped tomato, and finish with grated cheese
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