VELVEETA 7 Layer Mexican Dip

• 16 oz. can refried beans
• 10 oz. RO*TEL Diced Tomatoes & Green Chilies, drain
• 8 oz. VELVEETA, melted
• 3/4 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
• 8 oz. guacamole
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 can black olives

1. PLACE refried beans in pan to heat them up and make it look less like they had come out of a can.
2. Add in 1/2 can of the RO*TEL Original Diced Tomatoes & Green Chilies.
3. SPREAD refried bean mixture on the bottom of a platter or clear bowl.
4. LAYER one after another the VELVEETA, guacamole, sour cream, the rest of the RO*TEL Original Diced Tomatoes & Green Chilies, the KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA then finally the black olives to top it.

beans, tomatoes, four cheese, guacamole, s, black olives

Taken from www.kraftrecipes.com/recipes/velveeta-7-layer-mexican-dip-158855.aspx (may not work)