Linda's Layered Taco Dip (Can Be Vegan)

16-oz can refried beans, blended with:

1/2 pkg. taco seasoning (or 1-2 Tbsp, if you buy it in bulk like I do)

1/4 - 1/2 C. salsa (not in the original recipe, but makes it spreadable)

8 oz. sour cream or Greek yogurt (use cashew yogurt for vegan)

6-oz avocado dip (or 2 ripe avocados, mashed and seasoned with SPG and lemon juice)

4-oz can diced black olives (I do not like them so I do not put this)

2 large tomatoes, diced

1 small sweet onion, chopped fine

4-oz can chopped chiles

1 1/2 C. shredded jack cheese (omit if vegan)

Stir the beans together with the taco seasoning and the salsa. Spread into the bottom of a 9x13 glass baking dish. Layer the sour cream/yogurt, guacamole dip, tomatoes, sweet onion, chopped chiles, and cheese. Serve with 2 iced tea spoons in the corners for dipping, with large corn chips or tortilla chips on the side.