Description
One of my old neighbors referred to this as the “Everything But the Kitchen Sink Dip.” It does have a lot of ingredients, but it is so easy to put together and is always a favorite.
Ingredients
- 10 ounces, weight Can Bean Dip
- ½ cups Sour Cream
- ⅓ cups Miracle Whip
- ½ packages (1.5 Oz. Size) Taco Seasoning
- 4 ounces, weight Canned Green Chiles, Chopped
- 1 cup Guacamole, Refrigerated
- 1 cup Salsa, Restaurant-style
- 8 ounces, weight Pepper Jack Cheese, Shredded
- 4 Green Onions, Minced (Green Parts)
- 1 Small Tomato, Chopped
- 2-¼ ounces, weight Canned Black Olives Sliced
Preparation
On a large platter, thinly spread the bean dip.
In a small bowl combine sour cream, mayonnaise and taco seasoning. Spread sour cream mixture over the bean dip.
Sprinkle green chilies over the sour cream mixture. Spread guacamole over the green chilies. Spread salsa over the guacamole. Sprinkle shredded cheese over salsa. Top with onions, tomatoes and olives.
Refrigerate for at least a couple of hours to overnight.
Serve with tortilla chips.
