7 Layer Sombrero Dip

  • Yield: 9 servings


3/4 cup monterey Jack cheese

3/4 cup shredded Cheddar cheese

1 can (16 ounces) refried beans

1 can (2 1/4 ounces) sliced ripe olives, rinsed and drained

1 can (4 ounces) diced green chiles, rinsed and drained

1 container (8 ounces) sour cream - or substitute Greek yogurt

1 cup diced tomatoes

1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix 

Chopped avocado (optional)


  1. Spread beans on 10-inch serving platter. Blend sour cream and dips mix. Spread over beans. Layer tomatoes, chiles, olives and cheeses on top. Serve with tortilla chips.
Let's Get Cooking!

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1 Review

Martha R.