LAYERED BEAN DIP
PREPARATION TIME: 15 minutes
1 31 oz. can prepared refried beans (or 2 16 oz. cans)
1 4 oz can chopped green chilies
1 envelope taco seasoning mix
2 ripe avocados
2 T lemon juice
1 16 oz jar taco sauce (divided)
1 1/2 cups sour cream
3 cups shredded iceberg lettuce
1 1/2 cups grated cheddar or monterey jack cheese
1 4 oz can sliced black olives
MIX: In a bowl, mix together refried beans, chilies and taco seasoning powder. Spread on the bottom of a large, shallow bowl. In a food processor, mash avocados with lemon juice and 8 oz taco sauce. Spread over beans. Cover with a layer of sour cream, then top with shredded lettuce, cheese and olive slices. Finally, make a decorative pattern on top with the remaining 8 oz of taco sauce.
Chill until serving with large tortilla chips.