Mexican Layered Dip For a Crowd
- Servings: 12
|1× 12 oz can||Spicy Refried Beans|
|1× 16 oz||Carton Sour Cream|
|1× 14 oz can||Diced Tomatoes With Green Chilies|
|Chopped Iceberg Lettuce|
|1 bag||Shredded Monterey Jack Cheese|
|1 bag||Shredded Cheddar Cheese|
|Multi-colored Tortilla Chips|
Cook Chorizo in skillet on medium heat until done, breaking it up as it cooks. Remove from skillet and drain on paper towel. Smooth refried beans onto a platter, forming a circle or oval depending on the shape of the platter. Leave enough room at the edges for your chips.
Top the beans with sour cream and smooth this layer with a metal spatula. Drain can of tomatoes well and sprinkle them on top of sour cream. Top the tomato layer with the cooked Chorizo. Sprinkle lettuce on top of the layers. Top the lettuce with the jack and the cheddar cheese.
Use multi-colored tortilla chips for a colorful effect. Place them around the outer edge of the dip. Refrigerate until serving time.
Suggestions: Add Guacamole as one of the layers. Use Hamburger instead of Chorizo. Top with black olive slices.