MEXICAN DIP 
1 can refried beans and sausage
1 carton Mexican style guacamole
1 c. sour cream
1 med. onion, chopped
1 can green chili peppers
1 tomato, chopped
1 c. Cheddar cheese, grated

Drain vegetables, pat dry. Layer ingredients in order given. Refrigerate 24 hours or longer. Serve with corn chips.

Related recipe search

“MEXICAN DIP”
 “DIP”

 

Recipe Index