This dip is extremely popular with my friends at Christmas time, particularly the nurses from work.  The original recipe was taken from a Catholic church cookbook I got as a gift from my friend Lorri in Calumet.  I’ve make few substitutions.

Combine together in a saucepan on low heat

1 16 ounce can refried beans

1 package taco seasoning mix (I like the spicy variety)

Taste the mixture, and add other seasonings if desired.  I like to add a bit of Louisiana red hot sauce.

Spread the mixture into a 12 x 8 x 2 inch dish.  Layer the following ingredients as listed:

8 ounces guacamole

1 8 ounce container sour cream

1/2 cup chopped green (or black) olives

1 small onion, chopped

1 cup chunky salsa

1 4 ounce can chopped green chilies

1.5 cups shredded Monterrey Jack cheese (may substitute sharp cheddar for part)

Serve with large corn chips. Makes about six cups.