Layered Mexican Dip

• 1 can (15 ounces) pinto beans, drained
• 1/2 cup mild salsa
• 1 tablespoon hot sauce
• 1/4 cup chopped fresh cilantro, divided
• 1 cup reduced-fat sour cream
• 1 container (12 ounces) prepared guacamole
• 1-1/3 cups
• 1-1/2 cups chopped plum tomatoes
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sliced ripe olives
• Tortilla chips

1. Combine beans, salsa, RedHot Sauce and 2 tablespoons cilantro in food processor or blender; cover and process until smooth. Spread onto bottom of 9-inch pie plate. Spoon sour cream over bean mixture. Spread guacamole evenly over sour cream.
2. Place French Fried Onions on microwave-safe dish. Microwave on HIGH 1 minute. Sprinkle 2/3 cup onions over guacamole layer. Sprinkle with tomatoes, cheese, olives, remaining 2/3 cup onions and cilantro. Serve with tortilla chips.

pinto beans, mild salsa, hot sauce, fresh cilantro, sour cream, guacamole, tomatoes, cheese, olives, tortilla chips

Taken from www.tasteofhome.com/recipes/layered-mexican-dip/ (may not work)