Ruth Parker'S Mexican Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans with jalapenos or equal amount bean dip
1 (16 oz.) can avocado dip or equal amount avocados mixed with cream cheese
1 (8 oz.) carton sour cream, mixed with 1 pkg. taco mix
shredded Monterey Jack cheese
shredded Cheddar cheese
2 large tomatoes, diced
1 (4 1/2 oz.) can sliced black olives, drained
1/2 c. chopped green onion
1 (4 oz.) can chopped green chilies, drained

Preparation

Layer in order listed in a shallow pan.
Sprinkle with cheese. Refrigerate before serving with tortilla chips.