2 (8 ounce) cans refried bean dip
1 (4 ounce) can frozen diced tomatoes, undrained
1 (6 ounce) can crushed tortilla chips
2 Tbsp. shredded Cheddar cheese
1 (4 ounce) can sliced ripe olives, drained
In a large skillet, heat the refried bean dip well. Remove cover from the food processor, but leave the covers on. Refrigerate to cool.
While the food processor is processing the refried beans, combine the tomatoes, diced tortilla chips, shredded cheese and sliced ripe olives. Stir together well.
Transfer the beans to the food processor and pulse until finely chopped. Cut the refried beans into small pieces and place in the food processor. Blend with the mix and pour in the soup. Process until combined, about 5 minutes.
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