Recipes:
## Party Time Nachos
### INGREDIENTS
* 1 (7-ounce) package tortilla chips
* 1 (8-ounce) can jalapeño bean dip
* 1 cup sour cream
* 1/2 cup medium salsa
* 1 (8-ounce) can guacamole dip
* 1 cup shredded Cheddar cheese
* 1 large tomato, chopped
* 2 tablespoons chopped black olives
* 4 green onions, chopped
* Seasoned salt
**SERVES:** 6
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### MAKE AHEAD
To get a jump start on these nachos, mix the salsa and sour cream. Cover and refrigerate for up to **24 hours**.
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### VARIATION
For an even fresher taste, substitute **1 can puréed black beans** and **1 teaspoon chopped cilantro** for the jalapeño bean dip.
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### DIRECTIONS
**1.** Preheat oven to **350°F**. Arrange a single layer of tortilla chips over the bottom and up the side of a **9-inch pie plate**.
**2.** Spread the bean dip evenly over the chips. Bake for **10 minutes**.
**3.** Mix sour cream and salsa in a small bowl. Spoon over the bean dip. Spread the guacamole dip over the sour cream mixture. Sprinkle with seasoned salt.
**4.** Sprinkle layers of Cheddar, tomato, olives and green onions over the top. Serve with additional tortilla chips.
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### Make It Quicker
* For an ultra-quick cold appetizer, prepare the dip in layers and serve the tortilla chips on the side.
* To save time, look for canned black olives that are already pitted and chopped.
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