Ingredients
1 can (15 ounces) refried beans1 can (4 ounces) chopped green chilies1 cup chunky salsa1 cup guacamole1 cup sour cream1 can (2-1/4 ounces) sliced ripe olives, drained1 cup shredded Colby-Monterey Jack cheese1 medium tomato, chopped4 green onions, slicedTortilla chips
Preparation
Combine beans and chilies and spread onto a 12-in. serving plate. Layer the salsa, guacamole and sour cream over beans, within 1 in. of edges for each layer. Sprinkle with olives, cheese, tomatoes and green onions.
Refrigerate until ready to serve. Serve with tortilla chips.
