Taco Dip Platter - cooking recipe

Ingredients

1 (15 oz.) can refried beans
1 c. chunky salsa
1 c. guacamole
2 c. sour cream
4 oz. green chiles
3 oz. ripe olives
1/2 c. shredded Cheddar cheese
1/2 c. Monterey Jack cheese

Preparation

Spread beans on a 12-inch serving plate.
Layer salsa, guacamole and sour cream, leaving 1-inch around each layer. Sprinkle with chiles, olives and cheeses.
Serve with tortilla chips.
Makes 16 to 20 servings.