Mexican Dip
| ¾ C | Meat Chili or Taco Meat |
| 5 Tbs | Guacamole |
| 5 Tbs | Sour Cream |
| ¼ C | Tomatoes (diced) |
| 2 Tbs | Jalapenos (optional) |
| ½ C | Cheddar Chese (grated) |
| ½ C | Monterey Jack Chese (grated) |
| ¼ C | Black Olives (sliced) |
Preheat oven to 350° F. Dollop indredients in a 9”x9” baking dish in the order given. Serve with cheese chips or pepperoni chips.
If serving to a non-low carb group you can also add ¾C of refried beans and serve it with tortilla chips.
The carb count is going to vary a bit on this depending on the chili meat and how many people you plan to serve.