ANNA JOHNSON
Layer 1: 32 ounces refried beans
Layer 2: 3 ripe, mashed avocadoes mixed with 5 tablespoons mayonnaise
Layer 3: 1 small bunch green onions, finely chopped
Layer 4: 1 large can olives, chopped
Layer 5: 2 cups sour cream, beat with 1 packet taco or enchilada seasoning
Layer 6: 2 large, ripe tomatoes, chopped small
Layer 7: lots of your favorite cheeses
Put layers in a 9" x 13" pan (glass is best). Serve as a dip with tortilla chips.
BY PUTTING A LAYER OF TACO MEAT AT THE BOTOM, THIS CAN BECOME AN ENTRÉE.
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