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Title: 7-Layer Mexican Dip
Yield: 1 Servings

Ingredients

      2    large can refried beans
      2 cn jalapenos; or chilies
      2    tomatoes; or more
      1    onion; (optional)
     16 oz sour cream
      2    to 4 avacados
      2 pk taco seasoning
      1    shredded cheese; (mozzarlla
           -and chedd
      1    to 2 cans olives

Instructions

Mix the refried beans and taco seasoning together (I also mix the chili's
in with this, but some people put the chilis as a layer) Mix this really
well (I used a food processor, but today I am going to use my mixer). This
is the first layer.

Put a layer of sour cream on top of the refried beans, taco seasoning and
chilis.

Next put a layer of well mixed/mushed avacados (you need enough to cover
the pan, I use a cake pan normally) on top of everything else

Next sprinkle cheeses on top (I just thought about it and I put the avacado
first and then the sour cream, but I suppose it doesnt matter). I think the
more cheese the better myself *grin*!

Next cut up tomatoes and add as many as you like, which I like to use at
least 2 cut up tomatoes.

Last put chopped up olives.

Put in the oven until the cheese is melted. I use a low heat so that
everything else warms up.

Last but not least pull out the chips and dip! Everyone really enjoys this
dip. I hope you do too.

Recipe By : Rachel Hosford Spence --ALASKA

Posted to EAT-L Digest 21 Sep 96

Date: Sun, 22 Sep 1996 11:37:27 -0400

From: Eileen & Bob Holze

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