Mexican Buffet Dip - cooking recipe

Ingredients

1 can refried beans with green chilies
1 can Herdez hot sauce
4 green onions with tops, chopped fine
1 small can black olives, chopped
4 avocados, mashed with lemon juice and salt
1 small carton sour cream
2 c. grated Cheddar cheese

Preparation

Layer ingredients in order in an 8 x 11-inch flat casserole or baking dish.
Make sure to spread the sour cream all the way to the edges to seal and keep the avocados green.
Refrigerate until serving.
Serve with crispy tortilla chips.