Layered Mexican Dip

• 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)

1. Mix sour cream, mayo and seasoning together; set aside.
2. Mix vegetables together; set aside.
3. 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.).
4. 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.
5. Serve with corn chips (scoops size) or tortilla chips.

beans, salsa, sour cream, mayonnaise, taco seasoning mix, tomatoes, black olives, scallion

Taken from www.food.com/recipe/layered-mexican-dip-100427 (may not work)