7 Layer Mexican Dip

Ingredients: 2 Cans (large) Refried Beans 2 Cans Jalapenos, Or Chilies 2 Tomatoes, Or More 1 Onion, (optional) 16 Ounces Sour Cream 2 Avacados (up To 4) 2 Packages Taco Seasoning Shredded Cheese, (mozzarlla And Chedd 1 Can Olives (up To 2)

Directions:

Mix the refried beans and taco seasoning together (I also mix the chili's in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Recipe by: Rachel Hosford Spence --ALASKA Posted to MC-Recipe Digest V1 #605 by Nancy Berry on May 11, 1997