recipe by Lori Ross
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
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.