Ingredients
3/4
cup sour cream
1
(3-oz.) pkg. cream cheese, softened
3
oz. (3/4 cup) shredded hot pepper Monterey Jack cheese
3/4
cup purchased bean dip
1/2
cup Old El Paso™ Salsa
1
(8-oz.) container frozen or refrigerated guacamole, thawed
1/4
cup sliced ripe olives
Preparation
In medium bowl, combine sour cream, cream cheese and Monterey Jack cheese; mix well. Spread evenly on 10-inch serving plate. Refrigerate 5 to 10 minutes or until slightly set.
Carefully spread bean dip over sour cream mixture. Spread salsa over bean dip. Spoon guacamole over salsa. Sprinkle with olives.
Serve immediately, or cover and refrigerate dip until serving time. Serve with tortilla chips.
