This dip is wonderful served cold but can also be served warm on a cool day (350 degrees for 20-30 minutes). Place in a 9x9 glass baking dish so that you can see the colorful layers.

16 oz. canned refried beans mixed with 2 Tbsp dry taco seasoning

2 cups sour cream

2 cups red salsa

2 cups shredded Mexican or cheddar cheese

2 cups guacamole (recipe follows)

1 cup chopped green onions

1 cup of sliced pitted black olives

Taco chips

Top with chopped cilantro and sliced pickled jalapeno peppers (optional)

Layer all ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.

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