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
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.
High Altitude (3500-6500 ft)
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