| 5-Layer Mexican Dip Prep: 10 min - Total: 3 hr 10 min 1 can (15-1/2 oz.) refried black beans 1 Tbsp. chili powder 1/2 tsp. ground cumin 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup (4 oz.) KRAFT Shredded Cheddar Cheese 1 tomato, chopped 1/3 cup sliced green onions sliced pitted ripe olives (optional) Mix beans, chili powder and cumin. Spread onto bottom of 9-inch pie plate. Top with layers of remaining ingredients; cover. Refrigerate several hours or until well chilled. Serve with tortilla chips. Makes 12 servings |
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