Mexican Dip

[Roxy15]

Mexican Dip:

1 Can Refried Beans

Tabasco Sauce, To Taste

1 Can Diced Green Chiles

Ground Cumin, To Taste

3/4 Cup Grated Sharp Cheddar Cheese

1 Cup Sour Cream

1 Cup Guacamole

3/4 Cup Monterey Jack Cheese

1 Can Black Olives

1 Cup Pico De Gallo

Heat Refried Beans in a small pan over medium-low heat.

Add several dashes of Tabasco Sauce and a small can of undrained diced green chiles; stir well. Sprinkle cumin in, to taste; stir



Spread the Refried Beans on the bottom of a glass bowl or high-sided dish.

Sprinkle the Grated Sharp Cheddar Cheese over the Refried Beans.

Add sour cream and spread it into a single layer, being careful not to mix it in with the cheese underneath.

Spread guacamole over the sour cream.

Layer with a layer of Monterey Jack Cheese and chopped black olives.



Place a generous layer of Pico de Gallo on top.



Sprinkle diced jalapenos over top or Nacho-Style Jalapenos.