Wednesday, February 22, 2012

Taco Scoopers

Taco Scoopers

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.

No comments:

Post a Comment

LinkWithin

Related Posts with Thumbnails