Mix the refried beans and taco seasoning together (I also mix the chilis in with this, but some people put the chilis as a layer) Mix this really well (I used a food processor, but today I am going to use my mixer). This is the first layer. Put a layer of sour cream on top of the refried beans, taco seasoning and chilis. Next put a layer of well mixed/mushed avacados (you need enough to cover the pan, I use a cake pan normally) on top of everything else Next sprinkle cheeses on top (I just thought about it and I put the avacado first and then the sour cream, but I suppose it doesnt matter). I think the more cheese the better myself *grin*! Next cut up tomatoes and add as many as you like, which I like to use at least 2 cut up tomatoes. Last put chopped up olives. Put in the oven until the cheese is melted. I use a low heat so that everything else warms up. Last but not least pull out the chips and dip! Everyone really enjoys this dip. I hope you do too. Recipe by: Rachel Hosford Spence --ALASKA
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|Serving Size: 1 Serving (2365g)|
|Recipe Makes: 1|
|Calories from Fat: 1481 (57%)|
|Amt Per Serving||% DV|
|Total Fat 164.5g||219 %|
|Saturated Fat 54.7g||274 %|
|Monounsaturated Fat 84.8g|
|Polyunsanturated Fat 15.3g|
|Cholesterol 156.8mg||48 %|
|Sodium 6918.4mg||239 %|
|Potassium 6282.4mg||165 %|
|Total Carbohydrate 223.3g||66 %|
|Dietary Fiber 82.6g||330 %|
|Sugars, other 140.7g|
|Protein 84g||120 %|
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Calories per serving: 2578
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