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Jack Horner Dip
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Layered dip for tortilla chips

Darlene Stanley of Kouts, IN.

Serves/Makes:large serving platter

  • 1 package taco seasoning
  • 1 15 oz (420 grm). can refried beans
  • 1/3 cup (80 ml) sour cream
  • 1 8 oz (224 grm).container frozen guacamole
  • 1 8 oz (224 grm). sour cream
  • garlic and onion salt
  • 1 4 oz (112 grm). jar green olives
  • 2 bunches green onions
  • 1 4 oz (112 grm). can black olives
  • 2 4 oz (112 grm). cans small green chilies
  • 3 regular size tomatoes
  • Cheddar or taco cheese
  • Mix taco seasoning, refried bean and 1/3 cup (80 ml) sour cream together and spread in the bottom of the serving platter. This is your first layer.
  • Mix together: guacamole, sour cream, sprinkle in onion salt and garlic salt to desired taste.
  • Spread on top of first layer making this your second layer.
  • Chop together and chop small: green olives, green onion, black olives, green chilies.
  • Sprinkle over first two layers, making this your third layer.
  • Chop tomatoes small and sprinkle over 3rd layer.
  • Then sprinkle cheese over all.
  • Refrigerate for a couple hours and serve with tortilla chips.
I got this receipe from my new daughter-in-law, Amy Stanley, and it is such a hit, she is asked to bring it to all our family get togethers.

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