*  Exported from  MasterCook II  *
                            7 Layer Mexican Dip
 Recipe By     : Rachel Hosford Spence --ALASKA <JSRKH@ACAD1.ALASKA.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers                       Dips
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Large Can     Refried Beans
    2      Cans          Jalapenos -- or chilies
    2                    Tomatoes -- or more
    1                    Onion -- (optional)
   16      Ounces        Sour Cream
    2      To 4          Avacados
    2      Packages      Taco Seasoning
                         Shredded Cheese -- (Mozzarlla and chedd
    1      To 2 Cans     Olives
 Mix the refried beans and taco seasoning together (I also mix the
 chili’s in with this, but some people put the chilis as a layer) Mix this
 really well (I used a food processor, but today I am going to use my
 mixer). This is the first layer.
 Put a layer of sour cream on top of the refried beans, taco seasoning
 and chilis.
 Next put a layer of well mixed/mushed avacados (you need enough to cover
 the pan, I use a cake pan normally) on top of everything else
 Next sprinkle cheeses on top (I just thought about it and I put the
 avacado first and then the sour cream, but I suppose it doesnt matter).
 I think the more cheese the better myself *grin*!
 Next cut up tomatoes and add as many as you like, which I like to use at
 least 2 cut up tomatoes.
 Last put chopped up olives.
 Put in the oven until the cheese is melted. I use a low heat so that everything
 else warms up.
 Last but not least pull out the chips and dip! Everyone really enjoys this
 dip. I hope you do too.
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