5 Layer Mexican Dip - cooking recipe

Ingredients

1 1/2 cups refried beans
1 3/4 cups guacamole
1 1/2 cups sour cream
1 (8 ounce) package shredded Cheddar cheese
2 tomatoes, diced

Preparation

Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes.
Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.