Mexican Dip - cooking recipe

Ingredients

1 small can refried beans
1 c. light mayonnaise
1 c. light sour cream
1 pkg. dry taco mix
shredded Cheddar cheese
shredded Mozzarella cheese
1 tomato, chopped
1 spring onion, chopped
1 small can sliced black olives (optional)

Preparation

Spread refried beans on the bottom of a small casserole dish. Mix mayonnaise, sour cream and taco mix together.
Spread over beans.
Cover with olives.
Sprinkle Cheddar and Mozzarella cheese heavily over.
Sprinkle with chopped tomato and onion. Refrigerate.
Should be removed from refrigerator 20 minutes before serving.