MEXICAN LAYERED DIP 
32 oz. refried beans

8 oz. cream cheese spiced with hot sauce
Top with ripe olives

2 Avacados (chunked)
2 tomatoes (chopped)
Dashes of garlic powder, lemon juice, salt and pepper

Stir ingredients for top layer together. Layer into a flat dish or pan. Chill for 30 minutes before serving.

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“MEXICAN LAYERED DIP”

 

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