Ingredients Jump to Instructions ↓

  1. 1/2 cup bean dip (from a can)

  2. 1/4 cup chive and onion sour cream

  3. 1/4 cup chopped ripe olives

  4. 1/4 of a medium tomato

  5. 1/4 cup shredded Mexican cheese blend (1 ounce)

  6. 2 cups (2 ounces) large corn chips

Instructions Jump to Ingredients ↑

  1. Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly.

  2. Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time.

  3. To eat, scoop up dip with chips.

  4. Instead of putting the dip in the small bowls, try layering it on a serving plate. You could get really fancy and add some shredded lettuce after the sour cream and before the olives.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  7. Calories 370 (Calories from Fat 220),


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