Ingredients
Scale
For individual dips:
- 8 (9 oz) plastic tumblers
- 1 (16 oz) can refried beans
- 1 (16 oz) container light sour cream
- 1 (1 oz) pkg. ranch dip mix
- 1 1/2 cups guacamole or 1 (12 oz) container of Dean’s Guacamole Dip
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 roma tomato, diced
- 1 green onion, diced
- 1 (2 1/4 oz) can sliced olives, drained
- tortilla chips
Party sized platter:
- 1 (16 oz) can refried beans
- 1 cup salsa
- 1 1/2 cups guacamole or 1 (12 oz) container of Dean’s Guacamole Dip (optional)
- 1 (16 oz) container light sour cream
- 1 (1 oz) pkg. ranch dip mix
- 1 cup shredded cheddar cheese
- 2 roma tomatoes, diced
- 2 green onions, diced
- 1 (2 1/4 oz) can sliced olives, drained
- tortilla chips
Instructions
- For the individual dips: carefully place two spoonfuls of beans in the bottom of each cup and carefully spread into the bottom of each cup using the back side of a spoon making an even bean layer.
- Mix the dip mix into the sour cream and carefully place a couple of spoonfuls of the ranch dip on top of the beans. Spread to make an even layer.
- Repeat the above process creating a layer with the guacamole followed by a layer of the salsa.
- Top each cup with a Tbsp of shredded cheese followed by tomato, green onion, and olives. Refrigerate until serving.
- Serve with tortilla chips.
For the Party sized platter:
- Mix the beans and salsa together and spread into the bottom of an 11 x 7 dish.
- Follow with a layer of the guacamole if desired.
- Combine the sour cream and dip mix until combined and spread as the next layer over the guacamole.
- Sprinkle with cheese followed by tomatoes, green onions, and olives. Refrigerate until ready to serve.
- Serve with tortilla chips.
