Bean Dip
Makes 8 servings.
- 16 ounces (1 can) Rosarita Traditional refried beans
- 0.5 cup Knudsen sour cream (full fat)
- 1 cup Tillamook medium cheddar cheese
- 0.5 cup Pace Picante (original, mild) salsa
- 14 ounces (1 bag) Casa Sanchez tortilla chips (thick & crispy)
Spread beans across the bottom of a 9" pie plate. Layer sour cream on top, then layer on salsa, then cheese. Cover with plastic wrap and refrigerate until ready to eat. Serve with tortilla chips.