Beth's Taco Dip

• 1 16-oz. can refried beans
• 8 ounces sour cream
• 3 medium avocados
• 16 oz. mild cheddar cheese, grated
• 10-oz. jar mild taco sauce
• 1/4 bottle jalapeno sauce
• 1/2 cup black olives, chopped
• 1/2 cup scallions, chopped
• 1 - 1 1/2 cup tomatoes, chopped
• 1 small onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

1. Spread beans evenly on the bottom of a baking dish or casserole.
2. Mash avocados with chili powder, onion, pepper and garlic.
3. Spread avocado mixture over the beans.
4. Next, layer the sour cream over the first two layers.
5. Mix together the taco sauce, cheese, jalapeno sauce, olives, scallions, and tomatoes.
6. Spread over the sour cream layer.
7. Serve with tortilla chips

beans, sour cream, avocados, cheddar cheese, taco sauce, jalapeno sauce, black olives, scallions, tomatoes, onion, chili powder, garlic, black pepper

Taken from www.epicurious.com/recipes/food/views/beths-taco-dip-14811 (may not work)