Six Layer Bean Dip

This is my version of the Seven Layer Dip. I leave out the layer of green onions, and do other things to cut down the amount of onions and garlic in this dip for my allergic Hubby.  Please fill free to adjust this recipe to fit your tastes, after all I did.  This is a great dip for any gathering.  There are times when this dip served with corn chips, just hits the spot.  So let’s go.

Supplies:
2 – 14.5 oz. cans of refried beans
2 Tbls. Taco Seasoning
2 ripe Hass Avocadoes (you may use 1 cup Guacamole)
1 cup salsa (use your favorite type)
1 cup sour cream
1 cup grated cheese
½ cup sliced olives
8”x8” square casserole dish
Rubber scraper
Can opener

Open the two cans of beans and mix them all together with the 2 Tbls. of Taco Seasoning.  Spread this as the first layer of the dip.

Mash up the ripe avocadoes (or you may use guacamole)

and spread them as the second layer.  Spread the salsa over the avocadoes, as the 3rd layer.

Spread the sour cream as the 4th layer.

Sprinkle the grated cheese as layer number 5.

The final layer is the sliced olives.  Cover with plastic wrap, and store in the fridge until the assigned time to Enjoy!