7-Layer Nacho Dip
- 1 bag (220 g) Tostitos® Scoops! Tortilla Chips
- 1 can (14 oz/398 mL) refried beans
- 1 cup (250 mL) sour cream
- 3/4 cup (175 mL) shredded Monterey Jack cheese
- 2 ripe avocados, peeled and pitted
- 2 tbsp (30 mL) lime juice
- 1/4 tsp (1 mL) salt
- 1/2 jar (418 mL jar) Tostitos® Tomato Salsa
- 1/4 cup (60 mL) pitted sliced black olives
- 1 green onion, thinly sliced
How to make it
- In saucepan, heat refried beans just until warmed through. Spread evenly in rectangular or oval shallow glass dish. Spread sour cream over top. Sprinkle with cheese.
- Mash together avocados, lime juice and salt; dollop over cheese. Top with salsa and sprinkle with black olives and green onion. Serve with Scoops! for dipping.
Tip: Add pickled or fresh chopped and seeded jalapeño pepper if desired.