Fiesta Day Platter

• 16 ounces spicy refried beans (they come in a 16 oz can and I usually use Rosarita Spicy)
• 3 avocados (large, ripe and mashed)
• 13 cup ranchero salsa (I use La Victoria Salsa Ranchero labeled "hot")
• 1 finely chopped onion
• 1 cup sour cream (that equals a 1/2 pint)
• 4 12 ounces black olives (which is 1 cup drained)
• 1 cup cheddar cheese (finely grated)
• 1 cup lettuce (finely chopped)
• 1 cup tomatoes (finely chopped)

1. You can layer a 9x13 inch glass cake pan, or do this on a round platter (just make sure the walls on the platter are high enough to hold the layers).
2. Spread the beans on the bottom of the dish you've chosen.
3. Peel and mash the avacados.
4. Blend in the hot salsa ranchero and layer it over the beans.
5. Sprinkle the chopped onion over the avocado mixture.
6. Mix the black olives with the sour cream and spread it over the chopped onions.
7. Sprinkle on the grated cheddar cheese.
8. Sprinkle the chopped lettuce on top of the cheese.
9. Sprinkle the tomatoes on the very top.
10. Press everything down with a metal spatula, cover tightly with plastic wrap, and refrigerate it for at least 4 hours so the flavors will marry.
11. Serve with a basket of tortilla chips.

beans, avocados, ranchero salsa, onion, sour cream, black olives, cheddar cheese, tomatoes

Taken from www.food.com/recipe/fiesta-day-platter-328109 (may not work)