Seven-Layer Dip With Patriotic Chips
From Better Homes and Garden [1]
Ingredients
- 1 9-ounce can bean dip
1/4 cup picante or taco sauce
1 8-ounce container refrigerated guacamole
1 8-ounce carton dairy sour cream
1 cup shredded cheddar or taco cheese (4 ounces)
1/4 cup sliced green onion (2)
2 tablespoons sliced pitted ripe olives
2/3 cup chopped, seeded tomato (1 medium)
8 cups tortilla chips, a mixture of colors including white, blue, and red (regular corn, blue corn, and red corn tortilla chips)
Directions
- Combine bean dip and picante sauce; spread into a rectangle about 9-by-5-inches on a serving platter making a layer about 1/4 inch thick.
- Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
- Before serving, sprinkle with chopped tomato. Serve with red, white, and blue tortilla chips.
Serves 16.
Information
- Category
- Dips, Appetizers
- Cuisine
- Mexican