Tex Mex Dip

• 1 large avocado, mashed
• 4 Tbsp. picante sauce
• 1 c. sour cream
• 1/2 c. mayonnaise
• 1 pkg. Old El Paso taco seasoning mix
• 2 (16 oz.) cans refried beans with chilies
• 1 bunch green onions, chopped
• 2 medium tomatoes, chopped
• 1 small can ripe olives, chopped
• 8 oz. sharp Cheddar cheese
• 1 large bag Tostitos

1. Mix avocado with picante sauce and set aside.
2. Mix together sour cream, mayonnaise and taco mix and set aside.
3. In a 9 x 13-inch dish, layer ingredients in the following order: refried beans with chilies, avocado mixture, sour cream mixture, onions, tomatoes and olives.
4. Top with cheese.
5. Serve with traditional flavored Tostitos.
6. Keeps up to 3 days in the refrigerator. Yields 8 to 10 servings.

avocado, picante sauce, sour cream, mayonnaise, taco, beans, green onions, tomatoes, ripe olives, cheddar cheese, tostitos

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773692 (may not work)