Recipe - Mexican 6-Layer Dip

8 ounce Cream cheese
1 cn Jalapeno cheese dip
1 teaspoon SanJ Szechuan sauce
1 tablespoon SanJ teriyaki sauce
16 ounce Refried beans
16 ounce La Victoria HOT Ranchera
Sauce; divided
1 Carton sour cream; (8 ounce)
1 Stalk celery(One fourth cup); minced
2/3 cup Chopped cucumber; peeled
and seeded
1 cup Onion; finely minced
or
2 Spring onions with tops;
minced
2 Tomatoes; peeled, seeded
chopped and welldrained

Having a great combination of flavors with eyeappeal, this appetizer is
ideal for a picnic, tailgating party, a cocktail party, or casual
entertaining. It is especially pretty when prepared in a round quiche

Bottom Layer Mix cream cheese, Jalapeno cheese dip, Szechuan sauce, and
teriyaki sauce. Spread in bottom of dish.

Second Layer Mix refried beans and 6 tablespoons Ranchera sauce. Spread for
second layer. Third Layer Spread sour cream over bean layer. Fourth Layer
Pour 1 cup Ranchera sauce over sour cream. Fifth Layer Sprinkle celery,
cucumber and onion over sauce. Sixth Layer Sprinkle drained tomatoes evenly
on top. Cover with plastic wrap and refrigerate. Serve with nacho chips,
corn chips or crackers and a spreading knife. VARIATION:
1.Sprinkle 2 ounces (One half cup) grated cheddar cheese on top of
tomatoes.
NOTES : Makes 12 or more servings