7 Layer Sombrero Dip
by: Tracy Cottle
Ingredients:
1 can (16 oz) refried beans
1 container (8 oz) sour cream
1 packet Hidden Valley Ranch Dip Mix
1 cup diced tomatoes
1 can (4 oz) diced green chiles, rinsed & drained
1 can (2 1/4 oz) sliced ripe olives, rinsed & drained
3/4 cup shredded monterey jack cheese
3/4 cup shredded cheddar cheese
Chopped green onion (optional)
Sliced avocado (optional)
Directions:
Spread beans on a 10-inch serving platter. Blend sour cream and dip mix. Spread over beans. Layer tomatoes, chiles, olives, cheese, green onion and avocado on top.Serve with tortilla chips.
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