Taco dip: Michelle Boyd

1 can refried beans
Guacamole*
1 pint sour cream
1 package taco seasoning
Cheddar Cheese
1 small can sliced olives
1 medium to large tomato, chopped
Chopped green onions

On a platter, spread out can of refried beans. Then spread guacamole on top of the beans. Mix the sour cream and the taco seasoning together, then layer on top of the guacamole. Cover with as much cheese as you want (my family always liked a lot of cheese). Spread olives, tomatoes, and green onions on top to your desire (any of these three items can be left off if you prefer). Serve with chips.

*If you are making your own guacamole, you will want to use about 2 avocados, lemon juice, and a dash of salt.

Cheese Ball

CHEESE BALL
2 cups shredded cheddar cheese
1 pkg. - 3 oz. cream cheese, softened
3 tbls. Mayonnaise
½ teaspoon Worchestershire sauce
dash onion salt
dash garlic salt
dash celery salt
1/4 cup chopped ripe olives
Combine until smooth, add olives last. Roll into ball. Wrap in plastic wrap and chill. If desired roll in chopped parsley or chopped nuts.