Sombrero Surprise

by Carol Ann

1 lg can Rosarita Refried Beans
1½ cup prepared Guacamole
1 cup prepared Med-Hot Salsa
1 large can Sliced Black Olives
2 Large Tomatoes, diced small
1 Large Yellow Onion, diced small
4 Green Onions, chopped
1 large bag Corn Tortilla Chips
1½ cup of each: Monterey Jack Cheese & Mild Cheddar Cheese, grated and mixed

In small bowl; combine ¼ cup diced tomatoes, ¼ cup sliced olives, and 4 chopped green onions, and set aside. Also set aside 1 rounded cup of the mixed cheeses.

In large glass baking dish layer ingredients as follows: Beans, cheese, tomatoes, chopped yellow onion; and, salsa. Repeat layers until main ingredients are gone. Top off with 1 cup grated cheese, ¼ cup diced tomato, all of the chopped green onions, and ¼ cup sliced black olives.

Place large piece of aluminum foil on the bottom of your oven to catch hot cheese, and preheat oven to 350º. Cover dish with aluminum foil, and bake in a 350º oven for 25 minutes. Remove aluminum foil and return to oven for an additional 10 minutes, or until top layer of cheese turns a light golden brown. Do not burn cheese, as this will cause difficulty in serving. Serve hot with fresh tortilla chips and salsa.

Makes 9" x 13" Party Dip