Layered Mexican Dip
Aunt Cheelone
Equipment
- 13" x 9" Cake pan
Ingredients
- 16 ounce Can Refried beans
- 1 tub Guacamole or make your own
- 1 cup Sour Cream
- 2 tablespoons Hot Sauce like Tabasco
- 1/4 Onion, minced
- 1 Tomato, chopped
- 16 ounces Shredded Cheddar cheese
Instructions
- Spread each layer in pan. Refrigerate until serving.
- Serve with corn chips.
Notes
Can also add black olives to the onion and tomato layers. Note: grandpa is not a fan of olives