1 (16 oz.) can Rosarita Vegetarian Refried beans
1 c. Rosarita Medium chunky salsa
1 c. shredded Cheddar cheese
2/3 c. shredded Monterey Jack cheese
1 (4 1/2 oz.) can chopped ripe olives
1/4 c. sliced green onions
1 1/2 tbsp. minced fresh cilantro
1/4 tsp. each garlic powder and garlic salt
Tortilla chips

In large saucepan, combine all ingredients except chips. Cook until cheeses are melted and the beans are bubbling. Serve with tortilla chips. makes 3 cups dip.