Mexican Nine-Layer Dip Cake

Ingredients:

12 (7″) flour tortillas

1 can (16 oz.) refried beans

8 oz. picante salsa

1 cup guacamole

3/4 cup finely chopped green onions

8 oz. finely shredded Colby-Jack cheese

12 oz. cream cheese

4 – 6 tbsp. milk

1 can (2-1/4 oz.) sliced black olives

1 bunch parsley

garnish garlic salt

Directions:

Line a 9″ souffl� dish (like Corningware� 1.6 liter) with 2 long strips of plastic wrap. Leave at least 6″ overlapping dish. Cut 3 tortillas in half and overlap, cut side down, along sides of dish so it is completely covered. Place one tortilla in bottom of dish.

Season refried beans with a little garlic salt.

Bean layer:

Spread evenly with 1/3 cup refried beans. Top with 3 tbsp. salsa and 1/3 cup cheese.

Guacamole layer:

Spread evenly with 1/4 cup of guacamole. Top with 3 tbsp. green onion and 1/3 cup cheese. Separate each layer with another tortilla and press down lightly until ingredients are used. Top with final tortilla and press again. Fold over edges of side tortillas and bring plastic wrap firmly overtop to cover. Place a saucer atop cake, and weight with a 16 oz. can. Chill at least 4 hours or overnight.

Whip cream cheese until fluffy. Add milk until cream cheese is consistency of icing, but not too thin. Unwrap top of cake, and invert on cake plate. Pull gently on wrap and cake will unmold. Ice as you would a cake. Garnish with parsley around bottom, and black olive slices (well drained) around top edge. Sprinkle center with a little cheese.

To serve cut in thin 1″ slices.

Makes 12 servings.