LAYERED MEXICAN DIP

LAYERED MEXICAN DIP


1 (16-oz.) can refried beans or black beans
1 cup chunky salsa
2 cups plain yogurt
1 cup sliced olives (black or green)
1 cup shredded Cheddar cheese
1 cup shredded lettuce


1. In a bowl, combine beans with 1/3-cup salsa. Spread half of the mixture into a flat serving bowl.

2. Spread a cup of yogurt over the bean mixture, followed by ½ cup olives, ½ cup cheese, and ½ cup lettuce.

3. Repeat layering. Cover and chill until ready to use.

4. This is one of the simplest dips I have seen, no muss, no fuss.

Yield: 27 servings.