Seven Layer Dip

Ingredients

• 3  avocados pitted halved
• 0.8 cup olives black canned drained sliced
• 4.5 ounce chiles green undrained chopped canned
• 2 teaspoons chili powder 
• 0.3 teaspoon ground cumin 
• 2 tablespoons juice of lime fresh for avocado layer
• 0.5 cup mayonnaise 
• 1 cup pepper jack cheese grated
• 16 ounce refried beans traditional canned ( variety)
• 1 cup salsa 
• 8 servings salt 
• 0.5 cup scallion greens green sliced thin
• 1 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan

Directions

1. Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
2. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan.
3. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.