Tex-Mex Layered Dip

15 oz. can refried beans
2 cups sour cream
1 1/4-oz. pkg. taco seasoning
8 oz. jar Pace picante sauce
4 ripe avocados, mashed
2 tsp. lemon or lime juice
2 medium tomatoes, chopped
1 bunch green onions with tops, thinly sliced
8 ozs. Cheddar cheese, grated
4 oz. can ripe olives, chopped
Corn chips

Spread refried beans on bottom of 2-quart, glass salad bowl or decorative casserole. Mix sour cream and taco seasoning, and spread on top of bean layer. Layer picante sauce. Next, spread avocados mixed with lemon. Continue layering the next ingredients. Refrigerate covered, and serve with corn chips.

Note: This dish looks great when assembled in a glass container so the layers can be seen.

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Terri's Country Corner
Last Updated October 14, 1998 by Terri
terriscorner@geocities.com

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