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  • Rachel Zaucha

    5layer mexican dip

  • Cesar Fausto

    5 Layer Mexican dip 1can (15-1/2 oz.) refried beans 1Tbsp. chili powder 1/2tsp. ground cumin 1cup Sour Cream 1cup Shredded Cheddar Cheese 3 green onions, sliced 1/3cup sliced black olives 1 tomato, chopped make it MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. TOP with layers of remaining ingredients. REFRIGERATE several hours.

  • Lindsey Gilbert

    5 Layer Mexican Dip 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 KRAFT Shredded Cheddar Cheese 3 green onions, sliced 1/3 cup sliced black olives 1 tomato, chopped Make It MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. TOP with layers of remaining ingredients. REFRIGERATE several hours.

  • Theresa Taylor

    LAYER DIP: 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 KRAFT Shredded Cheddar Cheese 3 green onions, sliced 1/3 cup sliced black olives 1 tomato, chopped make it MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. TOP with layers of remaining ingredients. REFRIGERATE several hours.

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