Wagonwheel Layered Dip
Submitted by G&G
Layers of bean dip, picante sauce, creamy sour cream, Monterey Jack cheese, and sliced olives stacked into one irresistible Tex-Mex party dip. No cooking, just 10 minutes to assemble.
YIELD
2 1/2 cupsPREP
10 minCOOK
0 minREADY
10 minY’all, this is the kind of dip that vanishes before halftime.
Bean dip on the bottom, a generous pour of picante sauce, chopped green onions, then a creamy blanket of mayo and sour cream that holds everything together. Monterey Jack and sliced olives finish off the top.
No oven, no stovetop, no stress. Just layer it up in a pie plate and let your tortilla chips do the rest.
Kitchen Tips
- Use a clear glass pie plate so guests can see all those gorgeous layers.
- Make it up to 4 hours ahead and refrigerate. The flavors actually get friendlier as they sit.
- Swap in pepper jack cheese if you want an extra kick of heat.
Ingredients
Directions
Spread bean dip on a pie plate.
Pour Pace Picante Sauce over bean dip.
Sprinkle chopped onions over mixture.
Blend together mayonnaise and sour cream.
Spread over onions. Top with cheese and Pace Picante Sauce.
Sprinkle sliced olives over cheese.
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