TACO DIP (Jane's)

To 2 cans of refried beans add 1/2 c. chopped onions and 2 T. chopped cilantro. Spread out on the bottom of a (9x13 inch) glass casserole dish. Add guacamole over the bean mixture.* Spread 1 (8 oz.) container of sour cream over the guacamole. Top with a (15 oz.) jar of salsa. Sprinkle with 1 pck. (2 cups) "taco" shredded cheese. Garnish with chopped green onions and sliced black olives. Chill and serve with taco chips.

*GUACAMOLE:
Peal and seed 2 avocados. Mash in bowl with 1 T. fresh cilantro, 1/4 c. chopped onions, 1 t. salt, 1/4 t. pepper and 1/8 t. cayenne pepper. Note: Jane doesn't use lemon juice in her guacamole. You can substitute store bought as well.

Recipe for taco dip from our July, 1999, Menu Minder publication