Danielle's Mexican Layer Dip

• 16 ounces spicy fat-free refried beans (regular can be used)
• 2 cups shredded cheddar cheese or 2 cups Mexican blend cheese
• 2 ripe Hass avocadoes
• 1 guacamole seasoning mix
• 16 ounces low-fat sour cream (regular and fat free can also be used)
• 1 taco seasoning
• 2 14 ounces sliced black olives
• 1 small firm tomatoes, diced
• 12 small red onion, diced
• tortilla chips

1. In a 9x9 inch dish, spread refried beans as the first layer; sprinkle with shredded cheese.
2. In a small bowl, mash avocados and mix in guacamole mix.
3. (You can usually find packages of guacamole mix next to the avocadoes in the produce section).
4. Spread on top of the beans as the next layer; sprinkle with shredded cheese.
5. In a small bowl, mix packet of taco seasoning with the sour cream.
6. Add as the next layer; sprinkle with shredded cheese.
7. Add olives, tomatoes and onion as the next layer to the dip and sprinkle with remaining cheese.
8. Refrigerate at least one hour, until ready to serve.
9. Serve with tortilla chips and enjoy!

beans, cheddar cheese, avocadoes, guacamole seasoning mix, sour cream, taco, black olives, tomatoes, red onion, tortilla chips

Taken from www.food.com/recipe/danielles-mexican-layer-dip-147898 (may not work)