Recipe - 7-Layer Mexican Dip

2 Large Can Refried Beans
2 cn Jalapenos; or chilies
2 Tomatoes; or more
1 Onion; (optional)
16 ounce Sour Cream
2 To 4 Avacados
2 pack 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.

Recipe By : Rachel Hosford Spence ALASKA JSRKH@ACAD1.ALASKA.EDU

Posted to EATL Digest 21 Sep 96

Date: Sun, 22 Sep 1996 11:37:27 0400

From: Eileen & Bob Holze beck4@ASAN.COM