Southwestern Dip Cold Appetizer

YIELDS 3 TO 4 CUPS

Ingredients:
• One 16-ounce can refried beans
• One 8-ounce package cream cheese
• 2 large tomatoes, diced
• One half of a 1½-ounce package of dried taco seasoning
• One 6-ounce carton prepared avocado dip (see Note)
• One 4-ounce can chopped ripe olives
• 1 small onion, chopped
• One 4½-ounce can chopped green chilies

Preparation:
Layer ingredients in a 9 × 13-inch dish in the order given. Chill for several hours. Serve with tortilla chips.

NOTE: In place of the prepared mix, you may substitute 2 medium ripe avocados, mashed and mixed with 2 tablespoons lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper.

This recipe was published in 'Paula Deen's Kitchen Classics: The Lady & Sons Savannah Country Cookbook and The Lady & Sons, Too!'