7 Layer Dip Recipe from Old El Paso
Fixing Rundown
1 (16-ounce) holder harsh cream (2 cups)
1/4 cup (1 parcel) Old El Paso™ taco flavoring
2 (15-ounce) jars Old El Paso™ Refried Beans
3 cups naturally made guacamole
2 cups destroyed Mexican cheddar
2 cups cherry or grape tomatoes, split
1/2 cup cut (depleted) dark olives
1/3 cup diced red onion
1/4 cup daintily cut green onions
1/4 cup new generally cleaved cilantro leaves
GET Fixings
Fueled by Chicory
Arrangement
In a little bowl, whisk together sharp cream and taco flavoring until completely joined. Put in a safe spot.
Spread the refried beans out in an even layer in the base of a 9x13-inch preparing dish.
Layer the guacamole in an even layer on the beans, trailed by a layer of the harsh cream blend, at that point the cheddar, tomatoes, olives, red onion, and green onions. At that point sprinkle the cilantro equitably on the green onions.
Serve promptly with chips for plunging. Or on the other hand spread with saran wrap and refrigerate for as long as 6 hours.
1 (16-ounce) holder harsh cream (2 cups)
1/4 cup (1 parcel) Old El Paso™ taco flavoring
2 (15-ounce) jars Old El Paso™ Refried Beans
3 cups naturally made guacamole
2 cups destroyed Mexican cheddar
2 cups cherry or grape tomatoes, split
1/2 cup cut (depleted) dark olives
1/3 cup diced red onion
1/4 cup daintily cut green onions
1/4 cup new generally cleaved cilantro leaves
GET Fixings
Fueled by Chicory
Arrangement
In a little bowl, whisk together sharp cream and taco flavoring until completely joined. Put in a safe spot.
Spread the refried beans out in an even layer in the base of a 9x13-inch preparing dish.
Layer the guacamole in an even layer on the beans, trailed by a layer of the harsh cream blend, at that point the cheddar, tomatoes, olives, red onion, and green onions. At that point sprinkle the cilantro equitably on the green onions.
Serve promptly with chips for plunging. Or on the other hand spread with saran wrap and refrigerate for as long as 6 hours.