8 Layer Dip Or Mexican Dip - cooking recipe

Ingredients

1 can refried beans (Old El Paso with green chilies, standard sized can)
8 oz. avocado dip (use a brand that is already prepared)
8 oz. sour cream
1 medium size tomato, chopped (let juice drain off the tomato after it is chopped, otherwise it might thin the dip too much)
8 oz. jar picante sauce
sliced jalapeno peppers, as many as desired
3 oz. chopped olives
8 oz. grated Cheddar cheese

Preparation

Chop your tomato first, so it can be draining while you are fixing the first three layers.