7- Layer Tortilla Chip Dip
Makes 8 servings.

Prep Time: 15 min.
Chill Time: 30 min.

Ingredients

• 1 - can (16 ounces) refried beans

• 1 - cup Cheddar or Monterey Jack Cheese, shredded

• 1 - can (2-1/4 ounces) black ripe olives, sliced, pitted, and drained

• 1 - medium tomato, chopped

• 1 - cup sour cream

• 1 - cup guacamole

• 1 - cup salsa (see Salsa Fresca recipes)

• 1 - bag tortilla chips

Directions

1. Using a 10-inch glass pie plate, you want to spread the refried beans over pie plate bottom. 

2. Now make a layer for the cheese, followed by the olives, then the tomato, next the sour, a layer of guacamole, and top with salsa.  

3. Cover with plastic wrap and place in refrigerator to chill for 30 minutes.

4. Serve with tortilla chips.

Picnicking & Tailgating:

This can be made a day or two ahead of time.  Put the pie plate and dip into a large plastic bag and seal.  Place in ice chest.  When at the picnic or tailgate site, unwrap and put out for your guest to enjoy.

Member: America's Home Cooking Network