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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Big as Texas Chip Dip |
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Serves: 12 Print this Recipe(An old standby, but always a hit!) First (bottom) Layer: 2 (16-ounce) cans refried beans 1/4 cup picante sauce (mix until blended) Second Layer: 1 cup sour cream 1/2 (1 1/4-ounce) packet taco seasoning mix 1/2 cup mayonnaise (mix until blended) Third Layer: 4 avocados - large, mashed 3 tablespoons lemon juice (mix until blended) Fourth Layer: 1 tomato - chopped 1 1/2 green onions, chopped Fifth Layer: 1 cup olives - chopped Sixth Layer: 2 cups cheddar cheese - shredded This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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