INGREDIENTS
1/2
cup bean dip (from a can)
1/4
cup chive and onion sour cream
1/4
cup chopped ripe olives
1/4
of a medium tomato
1/4
cup shredded Mexican cheese blend (1 ounce)
2
cups (2 ounces) large corn chips
DIRECTIONS
1 Spoon half of the bean dip into each of two 1-cup sealable plastic containers; smooth tops with back of spoon. Layer each evenly with half of the sour cream, olives, tomatoes and cheese. Seal tightly. 2 Divide chips evenly into 2 sandwich-size resealable food storage plastic bags. Keep lunch cool until serving time. 3 To eat, scoop up dip with chips.
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