4-Layer Dip

Susan Hogan

• 8 oz. cream cheese
• 16 oz. refried beans
• 2 C. salsa
• 2 C. shredded cheddar cheese, or try a mixed variety
• 4 1/2 oz. sliced black olives

Spread the cream cheese in the bottom of an 8″x8″ dish. Spread the refried beans over the cheese. Spread the salsa over the beans. Cover the salsa with cheese. Scatter olives on top. Cover and microwave for about 2 minutes or if tailgating, put it in the back window of the car. It will be ready in 20 minutes on a sunny day. Serve with chips or crostini.