Mexican Layered Appetizer - cooking recipe

Ingredients

8 8 ounces neufchatel cheese or 8 ounces cream cheese
16 ounces fat-free refried beans or 16 ounces refried beans
12 ounces picante sauce, divided (I use Pace's medium Picante)
8 ounces nonfat sour cream or 8 ounces sour cream
GARNISHES
1/4 cup diced celery (1 stalk)
2/3 cup cucumber, chopped and drained
1 cup diced onions or 1 cup spring onion
2 whole tomatoes, finely diced and well-drained
1/2 - 3/4 cup shredded low-fat sharp cheddar cheese or 1/2-3/4 cup sharp cheddar cheese
1/4 cup sliced green olives or 1/4 cup black olives (optional)

Preparation

Soften cream cheese and spread in a round glass baking dish.
Mix 6 tbs picante sauce with the refried beans.
Spread over cream cheese.
Spread sour cream over refried beans.
Spoon remainder of picante sauce over sour cream.
Sprinkle onions, celery and cucumbers over dish.
Sprinkle cheddar cheese on top.
Garnish with diced (well-drained) tomatoes.
***Ifusing sliced olives, sprinkle over tomatoes.
Serve with corn chips or tostatoes.