MEXICAN LAYERED DIP

MEXICAN LAYERED DIP


1 (16-oz.) can refried beans
1 (1.25-oz.) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
½ cup chopped green onions
¼ cup black olives


Spread refried beans in the bottom of a (1-quart) shallow edged serving dish. Sprinkle the seasoning packet over the beans. Later the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. . Sprinkle the entire layered dip with Cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

Yield: 10 servings.