Layered Sombrero Dip
|Canned refried beans||1 Pound (1 Can / 1 3/4 Cups)|
|Canned diced green chilies||7 Ounce, divided (1 Can / 1 Cup)|
|Ripe avocados||2 Medium, seeded, peeled and mashed|
|Thick chunky salsa||16 Ounce, divided (1 1/2 Cups / 1 Jar, Medium / Mild)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Canned sliced ripe olives||2 1⁄2 Ounce, drained (1 Can / 1 Cup)|
|Tortilla chips||2 Dozen|
COMBINE beans and 1/2 cup chiles in small bowl.
Spread over bottom of 8-inch-square baking dish.
COMBINE avocados, 1/4 cup salsa and sour cream in small bowl; blend well.
SPREAD avocado mixture over beans.
Top with remaining salsa, cheese, remaining chiles, olives, green onions and tomatoes.