Southwestern Layered Bean Dip

• 1 16-oz can fat-free refried beans, preferably "spicy"
• 1 15-oz can black beans, rinsed
• 4 scallions, sliced
• 1/2 C prepared salsa
• 1/2 t ground cumin
• 1/2 t chili powder
• 1/4 C pickled jalapeno slices, chopped
• 1 C shredded Monterey Jack or Cheddar cheese
• 1/2 C reduced-fat sour cream
• 1 1/2 C chopped romaine lettuce
• 1 medium avocado, chopped
• 1/4 C canned sliced black olives (optional)

1. 1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
2. 2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. 3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives.

beans, black beans, scallions, salsa, ground cumin, chili powder, jalapeno slices, shredded monterey, sour cream, romaine lettuce, avocado, black olives

Taken from www.epicurious.com/recipes/member/views/southwestern-layered-bean-dip-1233816 (may not work)