Shredded monterey jack cheese with jalapeno peppers
8 Ounce (2 cups)
Frozen avocado dip
6 Ounce, thawed (frozen, 1 can)
8 Ounce (1 carton)
Seeded chopped tomato
1 Cup (16 tbs)
Thinly sliced green onions
3⁄4 Cup (12 tbs)
Canned sliced ripe olives
4 1⁄2 Ounce, drained (1 can)
Combine first 3 ingredients; spread mixture in an 11-x7-x 1 1/2-inch baking dish.
Bake, uncovered, at 350° for 20 minutes or until thoroughly heated.
Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Spread avocado dip over warm bean mixture; spread sour cream over avocado dip.
Top evenly with tomato, green onions, and olives.
Serve warm with tortilla chips or corn chips.