Use a springform pan and layer as follows:
Layer 1: 1 large can refried beans (soften and add a little garlic salt or powder to taste). Spread in bottom of pan.
Layer 2: Chopped green onions (2 or 3 small bunches) and 1 small can chopped black olives
Layer 3: 1 large package softened cream cheese (add milk to spreading consistency).
Layer 4: Guacamole – Six large avocados, peeled and mashed, 1 small can diced green chili, 1 Tbsp. Lemon juice (to help hold color), garlic salt or powder to taste
Layer 5: Shredded cheddar cheese (pack down a little for easier spreading).
Layer 6: Sour cream (16 oz. container) mixed with half a package of taco seasoning.
Layer 7: Finely chopped tomatoes
You can vary the amount of ingredients to make layers smaller (or larger) just be sure to make a complete layer of each. Recipe makes 10 inch springform pan full to the brim.
Cover with saran wrap and refrigerate several hours to blend the different flavors. Center on tray, remove rim of pan and surround with chips or tostados.
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