A favorite recipe for Stupor Bowl parties.

Who cares who wins or what the clever commercials are selling?

It's all about the food!

Eat seven layer dips with tortilla chips.

Warning: you may eat the whole thing.

Version 1

Ingredients

1 can (16 oz.) TACO BELL® HOME ORIGINALS® Refried Beans

1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup shredded lettuce

1 cup KRAFT Mexican Style Finely Shredded Four Cheese

4 green onions, sliced

2 Tbsp. sliced black olives

RITZ Toasted Chips Original

Make It

MIX beans and seasoning mix; spread onto bottom of pie plate.

TOP with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.

SERVE with chips.

Version 2

Ingredients

• 1 (15-ounce) can refried beans
  
• 2 tablespoons hot sauce
  
• Extra-virgin olive oil, for drizzling
  
• 4 scallions, cut into 1 inch pieces
  
• 1 (16 to 18 ounce) jar green chili or tomatillo salsa
  
• 2 tablespoons chopped cilantro, a palm full, chopped
  
• 1 (15-ounce) can black beans
  
• 2 teaspoons ground cumin, 2/3 palm full
  
• 1 (16 to 18 ounce) jar chipotle salsa
  
• 2 cups sour cream
  
• 1 lime, zested and juiced
  
• 2 ripe avocados
  
• 2 cloves garlic, finely chopped
  
• 1 lemon, juiced
  
• 1 jalapeno, seeded and finely chopped
  
• Salt
  
• 2 plum tomatoes, diced
  
• Pimiento stuffed jumbo Spanish olives, chopped
  
• Tortilla chips, buy 2 sacks in 2 different colors/varieties
  

Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.

Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.

Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.

Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.

Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Version 3

Ingredients:

1 (16 ounce) can refried beans

1 cup guacamole

1/4 cup mayonnaise

1 (8 ounce) container sour cream

1 (1 ounce) package taco seasoning mix

2 cups shredded Cheddar cheese

1 tomato, chopped

1/4 cup chopped green onions

1/4 cup black olives, drained

Directions: 1. In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans. 2. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole. 3. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.

Sometimes you can find these pre-made in the deli section of your supermarket but that's cheating.