Paula introduced me to my husband when I was babysitting her three lovely children. She kept telling me she was going to set me up with one of her good friends. She had given this recipe to Rick many years before and when he started dating me he asked me to make it. I loved the fact that it was so easy to make and everyone loved it. We start with a large, shallow, round crystal platter and layer each combination of ingredients. Kids love this dish, especially when you cut the bell pepper into stars and sprinkle them over the final layer. Serve the dip with your favorite fresh, crispy tortilla chips.

    2-3 bags Tortilla Chips, to serve with dip

Layer 1

    1 (30-ounce) can re-fried beans

Layer 2, Mix the following:

    ¼ cup mayonnaise
    2 ripe California Hass avocados
    ½ teaspoon garlic salt
    ¼ cup finely chopped yellow onion
    4 teaspoons fresh lemon juice
    ⅛ teaspoon ground black pepper

Layer 3, Mix the following:

    1 (16-ounce) container sour cream
    1 packet taco seasoning
    ½ cup chopped yellow onion

Layer 4

    1 (15-ounce) jar medium salsa with cilantro

Layer 5

    2 (8-ounce) packets Mexican shredded cheeses with Jalapeño

Layer 6, Top with:

    4 chopped green onions
    1 small can sliced black olives, drained
    Red bell peppers cut into mini stars
    Provolone cheese cut into slightly larger stars