7-Layer Mexican Dip
1 (16 oz.) canrefried beans
1/2 cup salsa
1/2 (14 oz.) package refrigerated guacamole
1 (8 oz.) carton sour cream
1 cup (4 oz.) shredded cheddar or taco cheese
1/4 cup sliced pitted ripe olives
1/4 cup (2 onions) sliced green onions
1 cup chopped seeded tomatoes
8 cups tortilla chips or crackers
1. In a medium bowl combine refried beans and salsa. Spread bean mixture onto a 12-inch serving platter or into a 2-quart rectangular baking dish. Carefully spread guacamole and sour cream over bean mixture. Top with cheese, olives, and green onions. Cover and chill for 4 to 24 hours.
2. Before serving, sprinkle with tomatoes. Serve with tortilla chips.