Seven Layer Dip

by Lesley Hazleton


2 cans Rosarita refried beans
2 Tbsp milk
4 avocados (made into guacamole) or one package guacamole
1 cup mayonnaise
1 cup sour cream
1 package Lawry's taco seasoning
4 to 6 roma tomatoes chopped
6 green onions chopped
2 cups shredded cheese (cheddar or other preference)
1 4oz can sliced black olives


Mix Rosarita refried beans with milk to soften. Spread across a 9 inch diameter round plate or in a 9X9 baking dish. Top beans with guacamole. Next mix the mayonnaise, sour cream and taco seasoning. Spread across the guacamole. Sprinkle chopped tomatoes across for the next layer. Next cover with shredded cheese. Sprinkle green onions and then olives for the final two layers.