Layered Bean Dip

• 2 cans (16 oz. each) refried beans
• 1 can (4 oz.) chopped green chilies, drained
• 1 envelope (1 1/4 oz.) taco seasoning mix
• 2 ripe avocados, peeled and pitted
• 2 Tbsp. lemon juice
• 1 jar (16 oz.) taco sauce, mild, medium or hot (divided use)
• 1 1/2 cup sour cream
• 3 cup shredded lettuce
• 1 1/2 cup shredded cheddar cheese (6 oz.)
• Black olives slices
• 4 cups assorted fresh vegetables, as shown below
• 1/2 cup salad or olive oil
• 1/3 cup lemon juice
• 1 tsp. each dried thyme and basil leaves
• 1 tsp. sugar
• 1/2 tsp. black pepper
• 1/4 tsp. each, dry mustard, salt and garlic salt

1. Combine prepared vegetables (select 1 cup each of a selection of cauliflowerets, sliced carrots, cherry tomatoes, zucchini, sliced mushrooms, green pepper strips or green beans)
2. in a 1 quart jar.

beans, green chilies, taco, avocados, lemon juice, taco sauce, sour cream, shredded lettuce, cheddar cheese, black olives, fresh vegetables, salad, lemon juice, thyme, sugar, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=49913 (may not work)