Tex Mex Dip - cooking recipe

Ingredients

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

Preparation

Mix avocado with picante sauce and set aside.
Mix together sour cream, mayonnaise and taco mix and set aside.
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.
Top with cheese.
Serve with traditional flavored Tostitos.
Keeps up to 3 days in the refrigerator. Yields 8 to 10 servings.