Recipe By : Rachel Hosford Spence --ALASKA
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Sauces And Preserves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Can Refried Beans
2 Cans Jalapenos -- or chilies
2 Tomatoes -- or more
1 Onion -- (optional)
16 Ounces Sour Cream
2 To 4 Avacados
2 Packages Taco Seasoning
Shredded Cheese -- (Mozzarlla and chedd
1 To 2 Cans Olives

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.