Fiesta Dip

Ingredients

• 6 ounce avocado dip frozen thawed
• 0.3 cup butter melted
• 9 ounce chiles green drained chopped canned
• 18 servings garnish: cilantro sprigs fresh
• 10.5 ounce corn chips crushed
• 8 ounce monterrey jack cheese shredded with peppers,
• 6.8 ounce olives ripe sliced canned
• 32 ounce refried beans canned
• 8 ounce cup heavy whipping cream sour
• 1.3 ounce taco seasoning 
• 2 medium tomatoes seeded chopped

Equipment

• oven
• wire rack
• springform pan

Directions

1. Combine crushed corn chips and butter; press onto bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
2. Bake at 350 for 10 minutes. Cool on a wire rack.
3. Combine refried beans and taco seasoning mix, stirring well; spread over prepared crust.
4. Layer avocado dip and next 5 ingredients over refried bean mixture; cover and chill 8 hours.
5. Place on a serving plate, and remove sides of springform pan; garnish, if desired.
6. Serve with large corn chips.