Taco Dip - cooking recipe

Ingredients

1 can refried beans
1 (4 oz.) can mild green chilies
1 small can chopped black olives
1 (8 oz.) carton sour cream
1 carton guacamole dip
1/2 c. chopped onions
1 1/2 c. grated Cheddar cheese
1 (16 oz.) jar thick and chunky picante sauce

Preparation

Warm beans to soften.
Spread in bottom of 9 x 13-inch pan. Layer the rest of the ingredients:
onion, guacamole dip, sour cream mixed with 1/4 picante sauce, chilies, cheese, olives and remaining picante.
Serve with tortilla chips.