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Seven layer tex mex dip
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16 oz. | canned retried beans |
1/2 cup | salsa |
1 cup | sour cream |
1 cup | Monterey Jack cheese, shredded |
2 medium | tomatoes |
1 | avocado, seeded peeled and diced |
1/4 cup | green onions sliced |
2 tbsp. | olives, chopped |
Tortilla chips |
In a medium bowl, stir together the retried beans and salsa. Spread the bean mixture on a 9" platter or in a pie plate.
Spread the sour cream on top of the bean layer. Then layer the shredded cheese, tomatoes, avocados, green onions and olives on top.
Cover and refrigerate for 4 hours. Serve with tortilla chips.
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