| 1 x 40 oz can Rosarita Traditional Refried Beans | | 2 cup guacamole | | 1 cup light sour cream | | 1 cup shredded cheddar cheese | | 12 cup chopped tomato | | 1/2 cup green onion chopped | | 1 x 2 1/4 oz can sliced black olives | | tortilla chips |
| | On a 12-inch platter, spread beans evenly to edge. Layer remaining ingredients except chips in order, leaving about a 1/2-inch border of each layer exposed. Cover and chill until ready to serve. | | Serve with tortilla chips. | | Yield: 1 quart |
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