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10-LAYER MEXICAN DIP 
1 pkgs low-fat cream cheese, softened
16 oz pkg low-fat sour cream
1 pkg taco seasoning
2 cans spicy refried beans with green chiles
1 can of frito lay bean dip
16 oz pkg pre-mixed guacamole
1 1/2 cups cheddar cheese
2 cups chopped tomatoes
1 cup chopped onions
1 cup chopped green onions
1 1/2 cups chopped jalepenos (or to taste)
1/2 cup chopped black olives
1 1/2 cups chopped cilantro

Line large jelly roll pan/cookie sheet with edges with heavy duty aluminum foil. Mix softened cream cheese with sour cream and a package of taco seasoning. Spread on bottom layer of pan. Chill for 1/2 hour to firm a little.

Mix 2 cans of spicy refried beans with 1 can of bean dip (to make easier to spread) and put over bottom layer. Next layer is guacamole. Follow with cheddar cheese, tomatoes, onions, green onions, jalapenos, black olives and top with cilantro.

Chill for up to 2 hours before serving. Enjoy!

Submitted by: Cori
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