Beth'S Taco Dip

• 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

1. Spread beans evenly on the bottom of a baking dish or casserole. (I use a quiche dish).
2. 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.
3. Mix together the taco sauce, cheese, jalapeno sauce, olives, scallions, and tomatoes. Spread over the sour cream layer.
4. Serve with tortilla chips.

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

Taken from www.food.com/recipe/beths-taco-dip-176478 (may not work)