7 Layer taco dip

Recipe:

2 cans of 16oz Refried beans
1 24 oz container of sour cream
1 taco seasoning packet
1 large diced onion
1 bag of shredded iceberg lettuce
1 24 oz jar of thick / chunky Salsa
1 16 oz (1 lb) of sharp cheddar shredded cheese
1 12 oz jar of pickled Jalapeño slices
1 7 oz jar of sliced Kalamata olives
2 disposable baking pans

Layer 1:
Spread a can of refried beans into bottom of each pan and spread into an even layer with a spoon

Layer 2:
Mix the sour cream with the taco seasoning packet and then spread half into each tin into an even layer

Layer 3:
Dice the onion and spread half into each pan

Layer 4:
Spread the shredded lettuce on top of the onions

Layer 5:
Put an even layer of salsa on top of the lettuce and spread with back of a spoon

Layer 6:
Spread an even layer of shredded cheese

Layer 7:
Top with jalapeños and olives