December 30, 2017
Fresh Tomatoes, Dips, Beans,
Fruit, Avocado, Vegetables, Appetizers, Peppers, Easy/Beginner Cooking, Make-Ahead, One-Bowl Does it!, No-Cook, Quick Meals, Christmas, Cinco de Mayo, Entertaining, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Refrigerator, Gluten-Free, No Eggs, Vegetarian more
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"This is a simple but tasty recipe. If you don't care for cilantro sub parsley but truly it is not as tasty. I use recipe #20644 Salsa Mexicana for the salsa layer but it has cilantro in it so if you want to omit cilantro use your own favorite salsa. You want to use sturdy corn chips to us as scoops. Do not put the chips into the dip you want the chips to be crisp"
In a Pyrex or other transparent dish scoop in the refried beans and even out the layer. Sprinkle on the prepared garlic.
Add the remaining ingredients layer by layer in order from cheddar cheese through to the olives.
Served with corn chips to use as scoops.
Refrigerate until 1 hour before serving.
Serve at room temperature.
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