Layered Mexican Dip - cooking recipe

Ingredients

1 (16 ounce) can refried beans
2 -4 cups shredded cheddar cheese or 2 -4 cups mozzarella cheese
1 (16 ounce) jar salsa
1 cup sour cream
1/2 cup mayonnaise
1 (1 1/4 ounce) package taco seasoning mix
2 medium tomatoes, diced
1 (2 1/2 ounce) can black olives, diced
1 bunch scallion, diced (optional)

Preparation

Mix sour cream, mayo and seasoning together; set aside.
Mix vegetables together; set aside.
Warm beans (fat-free can be used), spread in an approximately 11x7-inch serving/baking dish. (The original recipe said to warm them. It seems to make them easier to spread, but if I'm going to refrigerate the dip before serving it, I don't bother heating the beans.).
Layer half the cheese on top. Follow with a layer of salsa, a layer of sour cream mixture and a layer of vegetable. Top with remaining cheese.
Serve with corn chips (scoops size) or tortilla chips.