Seven Layer Taco Dip

MARLENE HANEY

1 large can refried beans
1 container guacamole (or make your own)
1 cup mayonnaise + 1 package Taco Seasoning
16 ounces sour cream
shredded cheese (cheddar, jack, or Mexi-blend)
Roma tomatoes, chopped
black olives, sliced
green onions, chopped


Layer all ingredients in a 9" x 13" pan beginning with the beans and going down from there. Chill 1 to 2 hours before serving with tortilla chips.

Hot Spinach Artichoke Dip

MARLENE HANEY

1 (10-ounce) package frozen chopped spinach

2 (13 3/4-ounce) cans artichoke hearts

1/2 cup mayonnaise

1/2 cup sour cream

1 cup freshly grated Parmesan cheese

1 cup grated pepper jack cheese

Preheat the oven to 350°. Grease a casserole dish with nonstick spray. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor. Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips, pita chips, tortilla chips, pita bread, sourdough bread, etc.