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
Later.
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