Mexican Bean Dip

2 16-oz. cans refried beans
1 4-oz. can chopped green chilis, drained
1 envelope taco seasoning mix
2 ripe avocados, peeled and pitted
2 T. lemon juice
1 16-oz. jar taco sauce, divided
1-1/2 c. sour cream
3 c. shredded lettuce
1-1/2 c. (6 oz.) shredded cheddar
black olive slices
jalapeno slices
corn chips

Mix together refried beans, green chilis, and taco mix.  Spread in serving dish.

Blend avocados, lemon juice, and 1/2 c. taco sauce; spread on top of bean mixture.

Spread on sour cream. Top with lettuce, cheese, taco sauce, olive slices, and jalapeno slices.

Chill and serve with chips. Best served same day. If kept overnight, use a paper towel to mop up extra liquid that will accumulate.

Serves 10-12.

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