Easy Layered Mexican Dip - cooking recipe

Ingredients

1 (16 oz.) can refried beans
1 (6 oz.) container frozen avocado dip, thawed
1 c. Darigold sour cream
2 Tbsp. taco seasoning mix
1 c. Darigold Cheddar cheese, shredded
1 c. Darigold Monterey Jack cheese, shredded
4 green onions, sliced
2 tomatoes, diced
1 (15 oz.) can ripe olives, sliced and drained

Preparation

On 12 to 14-inch serving platter, spread refried beans in thin layer.
Carefully spread avocado dip over beans.
Mix sour cream and taco seasoning together; spread over avocado dip.
Top with remaining ingredients; cover and refrigerate.
Serve with corn or tortilla chips.
Makes 12 to 15 servings.