Mexican Eight Layer Dip Recipe

Ingredients

• 2 cups shredded iceberg lettuce
• 1 cup black bean dip
• 1/4 cup picante sauce
• 8 oz guacamole
• 1 cup Sour Cream
• 1 cup shredded cheddar cheese
• 1/4 cup fresh chopped green onion
• 2 tbsp chopped canned black olives
• 1 small tomato

Instructions

1. Place lettuce in deep casserole dish.
2. In small bowl, mix bean dip and picante sauce. Spread over lettuce (layer should be 1/4" thick).
3. Spread layers of guacamole, sour cream, cheese, green onions, and olives.
4. Cover and refrigerate at least 4 hours (up to 24 hours). Chop tomato just before serving, and sprinkle on top

Additional information