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1 8 1/2 oz can refried beans
1/4 C. picante or taco sauce
1 C. shredded lettuce
1 8 oz. carton dairy sour cream
1 6 oz. pkg. frozen avocado dip, thawed
1 C. Monterey Jack or cheddar cheese -- shredded
1/4 C. sliced green onion
2 Tbsp sliced or chopped pitted ripe olives
2 medium tomatoes -- chopped
tortilla chips or crackers
1. Stir together picante sauce and beans.
2. Arrange lettuce on a 12 inch platter, leaving a 2 inch rim on the edge.
3. Spread bean mixture over lettuce, making a layer about 1/4 inch thick.
4. Layer sour cream and avocado dip. Top with cheese, onion, and olives.
5. Cover and chill up to 24 hours. Before serving arrange tomatoes on top.
6. Arrange chips on a platter around spread.
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