Fiesta Dip

• 1 (10 1/2-ounce) package corn chips, crushed
• 1/4 cup butter or margarine, melted
• 2 (16-ounce) cans refried beans
• 1 (1 1/4-ounce) package taco seasoning mix
• 1 (6-ounce) container frozen avocado dip, thawed
• 1 (8-ounce) container sour cream
• 3 (2 1/4-ounce) cans sliced ripe olives
• 2 medium tomatoes, seeded and chopped
• 2 (4.5-ounce) cans chopped green chiles, drained
• 1 (8-ounce) package Monterey Jack cheese with peppers, shredded
• Garnish: fresh cilantro sprigs

1. Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
2. Bake at 350u0b0 for 10 minutes. Cool on a wire rack.
3. Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours.
4. Place on a serving plate, and remove sides of springform pan; garnish, if desired. Serve with large corn chips.

corn chips, butter, beans, taco seasoning mix, avocado, sour cream, olives, tomatoes, green chiles, peppers, fresh cilantro

Taken from www.myrecipes.com/recipe/fiesta-dip (may not work)