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Mexican Party Dip

Arlene Dineen Parker

  • 1 lb. can refried beans
  • 8 oz. sour cream
  • 1-1/2 C shredded cheddar cheese
  • 1 small can chopped black olives
  • 1 small can diced green chilies
  • 1 C shredded lettuce
  • 1 C salsa

Using a large platter, spread refried beans to cover. Spread sour cream onto beans. Add a layer of lettuce then the cheese, salsa, olives, and chilies. Serve with a huge bowl of tortilla chips and everybody help themselves’

(Now maybe to some, this dip doesn’t sound like something kids would like, but my daughter Erin had a Halloween party in her third grade class last year and, instead of the usual cupcakes or cookies, she asked for this dip. I was a little skeptical of how it would go over and expected most of it would end up back home. When I arrived at school for the party her teacher handed me my platter already washed and said those kids ate it all that morning and wanted more! Her class has asked for this dip at every party since.)

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