Title: Taco Dip Platter
Categories: Appetizer Ethnic
Yield: 20 Servings

1		30 oz can refried beans
1	cn	Frito-lay jalepeno bean dip
3		Ripe avocadoes
2	tb	Lemon juice
1/2	ts	Salt
1/4	ts	Pepper
1	c	Sour cream
1	pk	Lawry's taco seasoning
1/4	c	Mayonnaise
2	c	Chopped lettuce
2	c	Chopped tomatoes
1/2	c	Diced onion
1	c	Sliced black olives
1		Small can diced ortega chilles
2	c	Grated cheddar cheese

1. Spread 1 can Refried Beans on round cake plate; then spread 1 can Jalepeno Bean Dip on top.

2. Next, mash Avocadoes with lemon juice, salt & pepper. Spread diced chilles and mashed Avocadoes on top. Refrigerate for at least 1 hour.

3. Make mixture of Sour Cream, Taco seasoning, Mayonnaise. Spread on top.

4. Add on to top in order; Lettuce, Tomato, Onion, Grated Cheese and Sliced Olives.

Refrigerate until ready to eat. Serve with chips! Jeff Viets

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