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CORONA EXTRA X 8 LAYER SANTA FE DIP

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Ingredients

1 - 16 oz. jar ON THE BORDER® Medium Salsa
1 - 9.125 oz to 22.25 oz bag of ON THE BORDER® Tortilla Chips
1 - 16 oz jar ON THE BORDER® Southwest Bean Dip
7 ounces of Guacamole
1 pint Sour Cream
1 - 8 oz. package Shredded Cheddar Cheese
1 - 15.5 oz jar ON THE BORDER® Salsa Con Queso
1 Green Bell Pepper, chopped
1 - 4 oz. can black olives, chopped
1 - medium onion, chopped

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Directions

Spread ON THE BORDER® Southwest Bean Dip on the bottom of a pie dish; next layer ON THE BORDER® Salsa Con Queso, Guacamole, Sour Cream, and ON THE BORDER® Medium Salsa (drained of liquid); sprinkle cheddar cheese on top of layered dip; add chopped green peppers, onions, olives and refrigerate.
Serve with your favorite ON THE BORDER® Tortilla Chips.

Print Recipe

CORONA EXTRA X 8 LAYER SANTA FE DIP

prep 15 min

cook 10 min

servings 6

Ingredients

1 - 16 oz. jar ON THE BORDER® Medium Salsa
1 - 9.125 oz to 22.25 oz bag of ON THE BORDER® Tortilla Chips
1 - 16 oz jar ON THE BORDER® Southwest Bean Dip
7 ounces of Guacamole
1 pint Sour Cream
1 - 8 oz. package Shredded Cheddar Cheese
1 - 15.5 oz jar ON THE BORDER® Salsa Con Queso
1 Green Bell Pepper, chopped
1 - 4 oz. can black olives, chopped
1 - medium onion, chopped

Directions

Spread ON THE BORDER® Southwest Bean Dip on the bottom of a pie dish; next layer ON THE BORDER® Salsa Con Queso, Guacamole, Sour Cream, and ON THE BORDER® Medium Salsa (drained of liquid); sprinkle cheddar cheese on top of layered dip; add chopped green peppers, onions, olives and refrigerate.
Serve with your favorite ON THE BORDER® Tortilla Chips.

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