Easter Dinner

















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7 Layer taco dip

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Recipe: 2 cans of 16oz Refried beans 1 24 oz container of sour cream 1 taco seasoning packet 1 large diced onion 1 bag of shredded iceberg lettuce 1 24 oz jar of thick / chunky Salsa 1 16 oz (1 lb) of sharp cheddar shredded cheese 1 12 oz jar of pickled Jalapeño slices 1 7 oz jar of sliced Kalamata olives 2 disposable baking pans Layer 1: Spread a can of refried beans into bottom of each pan and spread into an even layer with a spoon Layer 2: Mix the sour cream with the taco seasoning packet and then spread half into each tin into an even layer Layer 3: Dice the onion and spread half into each pan Layer 4: Spread the shredded lettuce on top of the onions Layer 5: Put an even layer of salsa on top of the lettuce and spread with back of a spoon Layer 6: Spread an even layer of shredded cheese Layer 7: Top with jalapeños and olives
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