"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Mexican Layered Dip, by Lisa Westfall, is from Eagles in the Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can refried beans 1 container guacamole 1 package taco seasoning mixed with 16 oz. sour cream 1 16 oz. jar mild salsa, drained 1 8 oz. package of finely shredded cheddar cheese 1 small can black olives, drained and sliced
Layer ingredients in above order on a large serving platter. Serve with tortilla chips.
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