Layered Taco Spread

Layered Taco Spread

Serves 6


¼ cup mayonnaise (not salad dressing)
½ cup sour cream
3 tablespoons Olde Westport Tumbleweed Taco Spice Blend®
1 (16 ounce) can refried beans
1 (4 ounce) can diced green chiles
8 ounces commercial guacamole (or use recipe in Olde Westport Salsa® cookbook or on this web-site)
1 (10 ounce) can diced RoTel Tomatoes®, drained and reserve
½ cup Cheddar cheese, shredded
2 green onions, chopped
¼ cup ripe olives, sliced
nachos or tostadas for dipping


Blend mayonnaise, sour cream and Olde Westport Tumbleweed Taco Spice Blend® in a bowl and set aside. In a separate bowl, mix refried beans and green chiles along with 2 tablespoon reserved liquid from drained RoTel® tomatoes. On a large party tray or platter, spread refried beans in any shape you prefer, ¾ inch thick, as first layer of taco dip. Spread guacamole and sour cream mixture evenly over top. Sprinkle drained RoTel® tomatoes, Cheddar cheese, green onion and olives over top. Cover and refrigerate 2 hours before serving. Serve with nachos.