This is a very pretty way to serve what is essentially a seven layer dip. It just fancies it up a bit. My mother used to do some catering and this was a big favorite with her customers. We served this yesterday at our Memorial Day gathering for something to munch during the evening and it was a hit as usual. It's also very easy to make. All you need is a good springform pan. If you don't have a springform pan and are going to buy one, buy a nonstick one...they work out much better. Here is all you do to make this dip. You will be surprised how easy it is.
Crush the corn chips and mix with melted butter. Press in the bottom and 1" up the sides of a 9" springform pan. Bake for 10 minutes in a 350 degree oven. Cool completely before proceeding with the other steps.
Layer avocado dip and next four ingredients over the refried beans. Chill in the refrigerator for at least 8 hours or overnight. Place on a serving plate when ready to serve and remove sides of springform pan.
1 101/2 oz. corn chips crushed
1/4 cup butter melted
2 16 oz cans refried beans
1 pkg taco seasoning mix
1 6 oz. container avocado dip
1 8 oz. container sour cream
1 cup sliced ripe olives
1 can chopped green chilies, drained
1 8 oz. pkg. shredded cheese (cheddar or Monterrey Jack)
2 seeded and chopped tomatoes
You can add chopped green onions, sliced green olives, and sprigs of cilantro for garnish.