Taco Dip

• 1 (16 oz.) can refried beans
• 1 (10 1/2 oz.) can bean dip
• 2 Tbsp. jalapeno peppers
• 10 oz. Monterey Jack cheese, grated
• 2 c. sour cream
• 1 pkg. taco seasoning
• 1 jar picante sauce or salsa
• 1 small onion, finely chopped
• 2 tomatoes, finely chopped
• 1 (4 oz.) can black olives, drained and chopped

1. In a 2-quart oblong casserole, spread a mixture of refried beans, bean dip and jalapeno peppers.
2. Sprinkle on Monterey Jack then Cheddar cheese.
3. Mix sour cream and taco seasoning; smooth on top of cheese.
4. Gently pour picante sauce over all.
5. (This can be made ahead up to this point.)
6. Spoon a layer of onions, then tomatoes and black olives.
7. (I often opt not to add the black olives.)
8. Serve with tortilla chips.

beans, bean dip, jalapeno peppers, cheese, sour cream, taco seasoning, picante sauce, onion, tomatoes, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=247667 (may not work)