Seven Layer Taco Dip

• 1 (16 oz.) can refried beans
• 2 Tbsp. jalapeno peppers
• 10 oz. sharp Cheddar cheese, grated
• 1 pkg. taco seasoning
• 2 chopped ripe avocados, mixed with lemon juice (1 lemon)
• 2 tomatoes, finely chopped
• 1 (10 1/2 oz.) can bean dip
• 10 oz. Monterey Jack cheese, grated
• 2 c. sour cream
• 1 (8 oz.) bottle picante sauce
• 1 small onion, finely chopped
• 1 (4 oz.) can black olives, chopped

1. In a 2-quart oblong casserole dish, spread the refried beans, jalapeno peppers and bean dip.
2. Sprinkle on the cheeses.
3. Mix sour cream and taco seasoning and smooth on top of cheeses.
4. Gently pour the picante sauce over all.
5. (Recipe can be made ahead of time up to this point.)
6. Layer avocados, onions, tomatoes and black olives on top of casserole.
7. Serve with spoon for dipping onto tortilla chips.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=901611 (may not work)