5 Layer Mexican Dip




1 can (15 1/2 oz) refried black beans

1 Tbsp. chili powder

1/2 tsp ground cumin

1 cup sour cream

1 cup shredded cheddar cheese

3 green onions, sliced

1/3 cup sliced black olives

1 tomato, chopped




Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

Top with layers of remaining ingredients.

Refigerate for several hours.

Serve with your favorite tortilla chips!