Taco Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1/2 pkg. taco seasoning
1/2 c. chopped green pepper
1/2 c. chopped spring onions
1 c. chopped chili peppers
2 cans sliced black olives
1 c. chopped fresh tomato
2 pkg. frozen guacamole
1 pt. sour cream
1 c. shredded Cheddar cheese

Preparation

Layer in the order given in an 8 1/2 x 11-inch pan. Refrigerate at least 4 hours to blend tastes.
(Will keep well in refrigerator if made a day ahead.)
Serve with nacho chips or unsalted crackers.