Traveling Taco Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1 c. (4 oz.) shredded Cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 (2 1/4 oz.) can sliced pitted ripe olives
1 medium tomato, chopped
1 c. guacamole
1 c. sour cream
1 c. salsa

Preparation

Spread beans over bottom of 10-inch glass pie plate.
Layer remaining ingredients in the order listed.
Serve with tortilla chips.
Makes 8 servings.
Preparation time:
10 minutes.