Mexican Dip - cooking recipe

Ingredients

small can refried beans
chili powder
3 ripe avocados, mashed
1 tsp. lemon juice
8 oz. pkg. sour cream
2 scallions, finely chopped
8 oz. medium taco sauce
chopped black olives
4 oz. shredded Monterey Jack or Cheddar cheese

Preparation

Layer all ingredients in the following order: beans sprinkled with chili powder, avocados mashed with lemon juice, sour cream, scallions, taco sauce, olives and cheese.
Refrigerate covered. Best to make day before party.
Serve with large taco chips.