INGREDIENTS
16 ozs
Refried beans (2 cups)
12 ozs
Guacamole (1 1/2 cups)
16 ozs
Sour cream
8 ozs
Cream cheese (room temperature)
1 packet
Taco seasoning
2 cups
Shredded Mexican blend cheese
3 ozs
Canned sliced black olives
2
Roma tomatoes (diced)
1/4 cup
Green onions (chopped)
NOTES
A squeeze of fresh lime juice over the top really amps up the freshness and makes the flavors pop.
Store tightly covered in the refrigerator for 2-3 days. The guacamole will oxidize and the tomatoes may release some liquid as it sets, but overall the dip holds up pretty well.
Carley Breneman • 2020-05-01