2 cups refried beans
2 cups guacamole
2 pounds boiled and chopped Gulf shrimp
1 cup combination of chopped olives, green onions and sliced jalapeños
1 cup sour cream
1 1/2 cups chunky-style salsa
1 cup shredded Monterey Jack cheese
Chips and/or assorted crackers for accompaniment
In a 13 x 9 x 2-inch glass dish, layer ingredients in order given, starting with the refried beans. Cover and refrigerate until ready to serve.
Serves 12.