Easy Layer Dip recipes

- 2 bunches chopped green onion
- 3 sm. chopped tomatoes
- 1 can sliced black olives
- shredded Jack and cheddar cheese
- 1 pkg. taco seasoning
- 1/2 c. mayonnaise
- 1 c. sour cream
- 1 container Dean's guacamole dip
- 1 can Fritos bean dip
- 1 sm. can refried beans

- 1/2 cup sliced black olives
- 1/2 cup green onions
- 1/2 teaspoon garlic salt
- 1 large avocado
- 1 (14.5 ounce) package corn tortilla chips
- 1/2 cup sour cream
- 1 (9 ounce) can bean dip
- 2 large tomatoes, chopped
- 1 (1.25 ounce) package taco seasoning mix
- 2 tablespoons lemon juice
- 1 (8 ounce) can jalapeno processed cheese spread

- 3/4 cup shredded cheddar cheese (low fat ok)
- 2 medium tomatoes
- 1 cup sour cream (low fat ok)
- 1 (4 1/4 ounce) can chopped black olives
- 2 (9 ounce) cans bean dip
- 1 (1 1/4 ounce) packet taco seasoning
- 2 green onions
- 1 cup salsa
- 2 cups guacamole
- 1/2 cup mayonnaise (low fat ok)

- 1 tomato
- 8 ounces salsa
- 9 ounces bean dip
- 6 ounces shredded colby cheese
- 8 ounces sour cream
- 4 green onions (sliced & diced)
- guacamole (optional)
- 20 ounces sliced black olives (or less)

- 1 cup Pace Picante Sauce (or more)
- 3 avocados
- 1/2 cup mayonnaise
- 8 ounces sharp cheddar cheese (grated)
- salt and pepper
- 4 ounces black olives (sliced)
- 1 cup sour cream
- 9 ounces bean dip
- 2 chopped tomatoes
- 1 cup green onions with tops
- 2 tablespoons lemon juice

- 2 teaspoons chili powder
- 1 (16 ounce) can refried beans (traditional variety)
- 1 tablespoon fresh lime juice, plus
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
- 1 (4.5 ounce) can chopped green chiles, undrained
- 3/4 cup sliced canned black olives, drained
- 1 cup grated pepper Jack cheese
- 1/2 cup thin sliced scallion greens, green part only
- 2 tablespoons fresh lime juice for avocado layer
- Salt
- 3 avocados, halved, pitted, flesh spooned out
- 1/4 teaspoon ground cumin