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    Pam Tillis Seven-Layer Tex-Mex Dip

    Source of Recipe


    List of Ingredients

    16 oz. fat-free refried beans
    1/2 cup salsa
    1 cup sour cream
    1 cup shredded cheddar or Monterey Jack cheese
    2 medium sized tomatoes, chopped
    1 avocado, seeded, peeled and diced
    1/4 cup chopped green onions
    2 T. chopped ripe olives
    Tortilla chips

    Combine and spread on 9-inch platter or pie plate. Cover with sour cream. Layer remaining ingredients. If desired cover and refrigerate for up to 4 hours. Serve with the tortilla chips. Approximately 16 servings.





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