Ingredients Jump to Instructions ↓

  1. 3 cups shredded iceberg lettuce

  2. 1 16 oz. can vegetarian refried beans

  3. 1-1/2 cups prepared salsa

  4. 1 cup prepared guacamole

  5. 8 oz. low-fat or fat-free sour cream

  6. 1 Tbsp. mild chili powder

  7. 1-2 cups shredded cheddar cheese

  8. sliced black olives for garnish

Instructions Jump to Ingredients ↑

  1. Spread lettuce in an even layer in a deep-dish pie plate, gratin dish or serving bowl.

  2. Spread refried beans over lettuce. (Hint: To make the beans easier to spread, transfer them to a microwave-safe container, and heat on high for 20 seconds.)

  3. Top with salsa, then guacamole.

  4. Stir together sour cream and chili powder. Spread over the guacamole layer.

  5. Sprinkle cheddar cheese over the sour cream layer. Dot with sliced black olives.

  6. Serve with tortilla chips.

  7. Mexican Dips Guacamole Recipe Tomato Salsa Crockpot Chili Con Queso Dip Seven Layer Dip Party Dips Fruit Dip Hummus Recipe Pizza Dip Recipe Radish Dip Recipe Reuben Dip Recipe Mexican Recipes | Appetizers Cooking for Kids Recipe Index | Weekly Cooking for KidsNewsletter


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