8 Layer Spread
1 8 1/2 Oz can refried beans
1/4 Cup picante or taco sauce
1 Cup shredded lettuce
1 8 Oz. carton dairy sour cream
1 6 Oz. pkg. frozen avocado dip, thawed
1 Cup Monterey Jack or cheddar cheese -- shredded
1/4 Cup sliced green onion
2 Tbsp sliced or chopped pitted ripe olives
2 medium tomatoes -- chopped
tortilla chips or crackers
Stir together picante sauce and beans. Arrange lettuce on a 12 inch
platter, leaving a 2 inch rim on the edge. Spread bean mixture over
lettuce, making a layer about 1/4 inch thick. Then layer sour cream
and avocado dip. Top with cheese, onion, and olives. Cover and chill
up to 24 hours. Before serving arrange tomatoes on top. Arrange
chips on a platter around spread.
Makes 16 servings.
Better Homes and
Gardens New Cookbook |