Mexican Taco Dip - cooking recipe

Ingredients

1 large can refried beans
1 pint sour cream
1 small container gaucamole
1 jar salsa
2 C. grated cheddar cheese
1 can sliced black olives
chopped green onions

Preparation

Spread beans in 8x8 inch pan.
Layer sour cream, gaucamole, salsa, olives and onions.
Cover with cheddar cheese.
Refrigerate a couple of hours before serving.