Seven Layered Dip - Francie Rink
"This by far is the finest Mexican Layered Dip we've encountered in 35 years of savoring Mexican dishes. The only difference is that we added a cup of diced green chiles (with permission from Ms. Rink). Either way, it's Fantastico!" - the Stevensons.
Small can refried beans 1 cup longhorn cheese (grated)
4 avocados (mashed) 2 large tomatoes (diced)
5 tbs. mayonnaise 1 (2 oz.) can chopped black olives
4 tbs. sour cream 3-4 green onions (diced)
1 pkg. taco seasoning
2 large fresh chiles (your choice), roasted, peeled and then diced. (1 can diced green chiles if you can't find fresh chiles or you are in a hurry).
Spread in casserole dish in layers starting with the beans then the mashed avocados. Mix together the may, sour cream, and taco seasoning. Then spread over the avocados. Add cheese, tomatoes, olives, and green onions.
Refrigerate for 2-3 hours.
Serve with chips.