Spicy Taco Dip

Spicy Taco Dip
Makes 12 to 16 appetizer servings

Image © Publications International, Ltd.

Spicy Taco Dip

Ingredients

1	pound BOB EVANS® Italian Roll Sausage
1	(13-ounce) can refried beans
1	(8-ounce) jar medium salsa
2	cups (8 ounces) shredded Cheddar cheese
2	cups (8 ounces) shredded Monterey Jack cheese
1	(4-ounce) jar sliced black olives, drained
1	cup sliced green onions with tops
2	cups sour cream
1	(1-pound) bag tortilla chips

Preheat oven to 350°F. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread beans in ungreased 2-1/2-quart shallow baking dish, then top with sausage. Pour salsa over sausage; sprinkle with cheeses. Sprinkle olives and onions over top. Bake 20 to 30 minutes or until heated through. Spread with sour cream while hot and serve with chips. Refrigerate leftovers; reheat in oven or microwave.

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