This attractive dip is guaranteed to disappear in a hurry, assures Ruth Ann Stelfox of Raymond, Alberta. "It is simple to make and so tasty."

1	can (16 oz)	Refried beans
1	C (8 oz)	Sour cream
2/3	C	Mayonnaise
1	env	Taco seasoning
1	can (4 oz)	Chopped green chilies, drained
4	med	Ripe avocados, halved, pitted and peeled
2	tsp	Lime juice
1/4	tsp	Salt
1/4	tsp	Garlic powder
1	C (4 oz)	Shredded sharp cheddar cheese
1/2	C	Thinly sliced green onions
1/2	C	Chopped fresh tomato
1	can (2-1/4 oz)	Sliced ripe olives, drained
		Tortilla chips

• Spread beans in a shallow 2-1/2-qt. dish.
• In a bowl, combine sour cream, mayonnaise and taco seasoning; spread over beans. Sprinkle with chilies.
• In a bowl, mash avacodos with lime juice, salt and garlic powder. Spread over the chilies.
• Sprinkle with the cheese, onions, tomato and olives. Cover and refrigerate until serving.
• Serve with tortilla chips.

  Yield: 12-14 servings.