Make this easy, no-cook dip by layering refried beans, guacamole, and sour cream in a shallow dish and topping with olives, tomato, green chiles and cheese. It's a great appetizer for tailgating or casual entertaining.
Makes 8 cups
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1 (16-ounce) can refried beans
2 teaspoons taco seasoning mix
1 (6-ounce) container avocado dip
1 (8-ounce) container sour cream
1 (4.5-ounce) can chopped ripe olives, drained
2 large tomatoes, diced
1 small onion, diced
1 (4-ounce) can chopped green chiles
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
Corn or tortilla chips
Stir together beans and seasoning mix; spread mixture into an 11- x 7-inch baking dish. Spread avocado dip and sour cream evenly over bean mixture. Sprinkle with olives and next 4 ingredients. Serve with chips.