Shredded Chicken Seven Layer Dip

What's game day without a great 7-layer dip? This is always a hit for football sunday, a party or alone as an appetizer. And, it's sooooo much better than the store bought versions {that I'm obviously not so crazy about}. This is such an easy dish to entertain with that you can whip up in under 10 minutes. You'll be happy you did {and everyone else will be happy, too}. Don't forget the tortilla chips!

Ingredients:

• 1 {16 ounce} can refried beans
• 1 cooked rotisserie chicken, shredded {breast meat only}
  
• 1 {16 ounce} container sour cream
• 1 {1 ounce} packet taco seasoning mix
• 4 avocados, peeled and mashed {add 1 tbsp lime juice with salt and pepper to taste, if desired}
• 1 {16 ounce} jar of your favorite salsa
• 2 cups shredded mexican or sharp cheddar cheese
  
• 1 {6 ounce} can sliced olives, drained {I use less than 1/2 the can}

1. On a large serving platter, spread the refried beans evenly. Spread the chicken pieces evenly across the top of the beans.
2. In a medium bowl, mix the sour cream and taco seasoning together until blended. Spread evenly atop the chicken pieces to cover.
   
3. Spread avocado mixture over the sour cream.
4. Top the layers with salsa and spread evenly.
   
5. Add the shredded cheese and sprinkle the sliced olives to top. You can serve this at room temperature or refrigerate to serve cold. Serve with tortilla chips.
   

Enjoy!

{Tip!} You can also garnish with 1/2 cup of chopped green onions to add color and flavor.