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Mexican Dutch Oven Dip
2 can refried beans
4 cups shredded cheddar cheese
1 cup mayo
1 cup sour cream
1 cup hot picante sauce
1 can pitted black olives, sliced
1 lb tortilla chips
Layer a Dutch oven with heavy-duty aluminum foil. Spread beans in bottom of oven evenly. Combine sour cream and mayo. Spread over bean layer. Cover with picante sauce. Top with olives and then top with cheese. Bake at 350 for 30 minutes. Serve with tortilla chips.
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