JESHAN�S
MEXICAN EIGHT-LAYER DIP
PREP: 15 MINUTES
CHILL: 4 TO 24 HOURS
2 to 3 cups shredded lettuce
1 can of refried beans
� cup salsa
1 8 oz. carton sour cream
3 avocados, mashed
1 cup shredded cheese (Mexican-style blend) (4 oz.)
� cup sliced green onions (2)
2 tablespoons sliced pitted ripe olives
2/3 cup chopped, seeded tomato (1 medium)
Cilantro, to taste
Tortilla chips
1. On a platter, arrange lettuce. Combine refried beans with salsa. Spread bean mixture over lettuce, making a layer � inch thick. Next, layer sour cream and mashed avocados. Top with cheese, onions, and olives. Cover and chill 4 to 24 hours.
2. Before serving, sprinkle with chopped tomato and cilantro. Serve with tortilla chips.
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