Title: Aztec platter
 Categories: Appetizers, Dips, Tex-mex
      Yield: 10 Servings
 
      1 cn (16 oz) refried beans
      1    Envelope taco seasoning mix
      3    Ripe avocados; mashed
    1/3 c  Sour cream
      2 tb Fresh lemon juice
      2    Cloves garlic; pressed
      1 cn (4 oz) chopped green chiles;
           -drained
      4    Green onions with tops;
           -chopped
    1/2 lb Grated cheddar cheese
    1/2 lb Grated Monterey jack cheese
     12    Pitted ripe olives; sliced
      1 lg Tomato; diced
           Fresh parsley or cilantro
           -leaves; for garnish
           A bag of tortilla chips; for
           -accompaniment
 
  Use a 10-12-inch diameter glass shallow round plate (glass makes a
  pretty presentation, like it does with trifle). For layer 1, mix the
  refried beans and taco seasoning; spread onto plate, not quite to the
  edge. Layer 2: mash avocadoes with sour cream, lemon juice, and
  garlic; spread on top of bean layer. Layer 3: Sprinkle green chile
  and green onions on avocado layer. Layer 4: Combine cheeses and
  sprinkle over chile layer. Layer 5: Lay sliced olives and tomato
  cubes in a wedge-shaped design. Decorate with parsley and cilantro.
  Serve with chips and spreading knives...and a pitcher of margaritas
  :-)