In a large mixing bowl combine the bean dip and taco mix. Spread mixture on a 10-inch tray or in a 10-inch pie plate. Sprinkle chopped onions over mixture. Blend together mayonnaise and sour cream; spread over onions. Sprinkle sliced olives over top.
Chill. Serve with corn chips.
Makes 2 1/2 cups dip
Per 2 tablespoons-
63 cal, 1 g pro, 2 g carbo, 6 g fat, 7 mg chol,
229 mg sodium.
Originally Submitted
8/5/2010
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