Beth'S Taco Dip - cooking recipe

Ingredients

16 ounces refried beans
8 ounces sour cream
3 medium avocados
16 ounces cheddar cheese, shredded
10 ounces mild taco sauce
0.25 (5 1/2 ounce) bottle jalapeno sauce
1/2 cup black olives, chopped
1/2 cup scallion, chopped
1 1/2 cups tomatoes, chopped
1 small onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon pepper

Preparation

Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish).
Mash avocados with chili powder, onion, pepper and garlic. Spread avocado mixture over the beans. Next, layer the sour cream over the first two layers.
Mix together the taco sauce, cheese, jalapeno sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
Serve with tortilla chips.