Seven Layer Taco Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
2 Tbsp. jalapeno peppers
10 oz. sharp Cheddar cheese, grated
1 pkg. taco seasoning
2 chopped ripe avocados, mixed with lemon juice (1 lemon)
2 tomatoes, finely chopped
1 (10 1/2 oz.) can bean dip
10 oz. Monterey Jack cheese, grated
2 c. sour cream
1 (8 oz.) bottle picante sauce
1 small onion, finely chopped
1 (4 oz.) can black olives, chopped

Preparation

In a 2-quart oblong casserole dish, spread the refried beans, jalapeno peppers and bean dip.
Sprinkle on the cheeses.
Mix sour cream and taco seasoning and smooth on top of cheeses.
Gently pour the picante sauce over all.
(Recipe can be made ahead of time up to this point.)
Layer avocados, onions, tomatoes and black olives on top of casserole.
Serve with spoon for dipping onto tortilla chips.