Eight-Layer Spread

Name: Eight-Layer Spread
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: 16 serving(s)
Ingredients: 1 (8 1/4 ounce) can refried beans; 1/4 cup picante sauce or 1/4 cup taco sauce; 1 cup shredded lettuce; 1 (8 ounce) carton sour cream; 1 (6 ounce) container frozen avocado dip, thawed; 1 cup shredded monterey jack cheese (4 ounces) or 1 cup shredded cheddar cheese (4 ounces); 1/4 cup sliced green onion; 2 tablespoons sliced or chopped, pitted ripe olives; 2 medium tomatoes, chopped; tortilla chips or cracker

Submitted by Kimberly Gunn

"Great spread for any social occassion. Comes from the Better Homes and Gardens Cookbook."

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Ready In:: 24hrs 20mins
Ingredients:: 10
Serves:: 16

ingredients

1 (8 1/4 ounce) can refried beans
¹⁄₄ cup picante sauce or 1/4 cup taco sauce
1 cup shredded lettuce
1 (8 ounce) carton sour cream
1 (6 ounce) container frozen avocado dip, thawed
1 cup shredded monterey jack cheese (4 ounces) or 1 cup shredded cheddar cheese (4 ounces)
¹⁄₄ cup sliced green onion
2 tablespoons sliced or chopped, pitted ripe olives
2 medium tomatoes, chopped
tortilla chips or cracker

directions

Stir together beans and picante or taco sauce.
Arrange lettuce on a 12-inch platter, leaving a 2-inch open rim at edge of platter.
Spread bean mixture over lettuce, making a layer about 1/4 inch thick.
Then, layer sour cream and avocado dip.
Top with cheese, onion, and olives.
Cover and chill up to 24 hours.
Before serving, arrange tomatoes on top.
Arrange the chips on a platter around spread.