Mexican Seven Layer Dip - cooking recipe

Ingredients

2 avocados
1 tablespoon fresh lime juice
salt
1/4 teaspoon garlic powder
1/8 teaspoon ground cumin
1 (8 ounce) package fat free cream cheese, softened
1/2 cup nonfat sour cream
1/2 cup salsa
1 teaspoon ground cumin
1 (15 ounce) can fat-free vegetarian refried beans
1 teaspoon garlic powder
1 cup shredded lettuce
1 cup shredded fat-free cheddar cheese
1 large fresh tomato, diced
1 (2 1/4 ounce) can sliced black olives
non-fat tortilla chips (I prefer Wow brand)

Preparation

Slice avocadoes in half; remove seed; Peel away outer skin and place fruit in bowl.
Cover fruit with lime juice and mash with fork.
Season with salt to taste, 1/4 tsp.
garlic powder, and 1/8 tsp.
cumin.
Beat together cream cheese, sour cream, salsa, and the 1 tsp.
cumin in a mixing bowl; set aside.
In another small bowl mix together refried beans and the 1 tsp.
garlic powder (garlic salt o. k.) to taste.
Spread beans over the bottom of a serving dish or large casserole.
On top of this spread the guacamole, leaving a small area of beans exposed.
Place sour cream/cream cheese over guacamole, leaving a small area of guacamole exposed.
Sprinkle lettuce over sour cream/cream cheese, leaving a small area of that exposed.
Cover lettuce with sprinklings of first: cheese, then tomatoes, then black olives.
To garnish, place a few tortilla chips around the perimeter of the dish.
Keep chilled until time to serve, but do not chill chips.