Components
- Place salsa in a sieve to empty any liquid (this retains your dip from getting runny).
- Mix refried beans and milk (or you should utilize the liquid from the salsa for those who favor) till clean. Unfold within the backside of a 9×13 pan.
- Mix cream cheese, bitter cream and taco seasoning with a mixer on medium. Unfold over refried beans.
- Spoon guacamole over cream cheese and gently unfold. Repeat with drained salsa.
- Prime with cheese, olives/tomatoes and inexperienced onions.
- Chill 1 hour earlier than serving. Serve with tortilla chips or crackers.
(*7*)
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- ▢1 ¼ cups salsa
- ▢16 ounces refried beans canned
- ▢2 tablespoons milk
- ▢8 ounces cream cheese softened
- ▢½ cup bitter cream
- ▢2 tablespoons taco seasoning
- ▢1 cup guacamole ready
- ▢1 ½ cups cheddar cheese
- ▢½ cup black olives or tomatoes
- ▢4 sliced inexperienced onions
(*7*)
Directions
- Place salsa in a sieve to empty any liquid (this retains your dip from getting runny).
- Mix refried beans and milk (or you should utilize the liquid from the salsa for those who favor) till clean. Unfold within the backside of a 9×13 pan.
- Mix cream cheese, bitter cream and taco seasoning with a mixer on medium. Unfold over refried beans.
- Spoon guacamole over cream cheese and gently unfold. Repeat with drained salsa.
- Prime with cheese, olives/tomatoes and inexperienced onions.
- Chill 1 hour earlier than serving. Serve with tortilla chips or crackers.
(*7*)
