5 Layer Mexican Dip


  • 1 can (15 1/2 oz) refried black beans
  • 1 tbsp chili powder
  • 1/2 tsp ground cumin
  • 1 cup BREAKSTONE’S or KNUDSEN sour cream
  • 1 cup KRAFT shredded cheddar cheese
  • 3 green onions, sliced
  • 1/3 cup sliced black olives
  • 1 tomato, chopped


  1. Mix beans, chili powder and cumin and spread onto bottom of 9 inch pie plate.
  2. Top with layers of remaining ingredients.
  3. Refrigerate several hours or until chilled.
  4. Serve with tortilla chips.

Courtesy of KRAFT Foods


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