If you want to turn this into more of a main-dish dip, add a layer of shredded rotisserie chicken or ground beef cooked with taco seasoning.
What You'll Need:
A pie plate 1 8-ounce container sour cream 1/2 cup mayonnaise 1 8-ounce package taco seasoning mix 1 can refried beans 1 container fresh guacamole 1 jar salsa, drained 1 12-ounce package shredded cheese (a cheddar-monterey jack blend is nice) 3 scallions, chopped small 1 can black olives, chopped One-quarter of a head of iceberg lettuce, shredded 1 small bag of corn chips 1 gallon-size zipper-top bag A rolling pin or heavy can for crushing the corn chips Tortillas cut into triangles, or tortilla chips or corn chips for dipping
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How to Make It:
1. In a medium bowl, blend the sour cream, mayonnaise and taco seasoning mix together. 2. Empty the bag of corn chips into a zipper-top bag. Zip the bag closed and give it a few sharp whacks with a rolling pin to make the chips about pea-size. 3. Make the first layer in the dip by spreading the refried beans on the bottom of the pie plate. Spread the sour cream-mayo mixture on top. 4. Spread guacamole on top, then the salsa on top of that. Sprinkle the shredded cheese over, then the scallions, black olives, shredded lettuce and the corn chips. 5. Serve with your favorite dippers and enjoy
