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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

5-Layer Mexican Dip

Makes: 32 servings
Serving size: 2 tablespoons Yield: 4 cups
Prep 10 mins Start to Finish 3 hrs 10 mins
5-Layer Mexican Dip
  • 1  can  (15-1/2 ounces) refried black beans
  • 1  tablespoon  chili powder
  • 1/2  teaspoon  ground cumin
  • 1  cup  BREAKSTONE'S Sour Cream
  • 1  cup  KRAFT Shredded Cheddar Cheese
  • 3  green onions, sliced
  • 1/3  cup  sliced black olives
  • 1  tomato, chopped

1. MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

2. TOP with layers of remaining ingredients.

3. REFRIGERATE several hours or until chilled. Serve with tortilla chips.

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