Mexicali Dip

Course : Dips
Serves: 8
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15 ounces fat-free refried beans
16 ounces fat-free sour cream
16 ounces salsa
1/2 cup chopped tomato
1/2 cup chopped onion
1/2 cup chopped black olives
1/2 cup chopped green bell pepper
8 ounces shredded low-fat cheddar cheese

Preparation / Directions:

In 9X13 pan, spread refried beans. Spread the sour cream over the bean layer. Top the sour cream layer with the salsa. Sprinkle the salsa with the chopped vegetables and top with black olives and cheese. This makes a great dip at a party (I usually make it for 8 people or so). You can use the baked tortilla chips or toast some real tortillas in the oven and break apart.

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