Wagonwheel Layered Dip
Yield
2 1/2 cupsPrep
10 minCook
0 minReady
10 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 21 | ounces |
bean dip
|
* |
| 1 | cup |
pace picante sauce
|
* |
| 6 | each |
scallions, spring or green onions
finely chopped |
|
| 1 | cup |
mayonnaise
|
|
| 1 | cup |
sour cream
|
|
| 4 ½ | ounces |
olives
drained, sliced |
|
| 4 | ounces |
monterey jack cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 606.9 | ml/g |
bean dip
|
* |
| 237 | ml |
pace picante sauce
|
* |
| 6 | each |
scallions, spring or green onions
finely chopped |
|
| 237 | ml |
mayonnaise
|
|
| 237 | ml |
sour cream
|
|
| 130.1 | ml/g |
olives
drained, sliced |
|
| 115.6 | ml/g |
monterey jack cheese
|
|
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.
