Seven Layer Dip

• 1 (16 ounce) can refried beans (traditional variety)
• 1 (4.5 ounce) can chopped green chiles, undrained
• 1 tablespoon fresh lime juice, plus
• 2 tablespoons fresh lime juice for avocado layer
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• Salt
• 3 avocados, halved, pitted, flesh spooned out
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup salsa (drain to equal 1 cup if salsa is especially runny)
• 3/4 cup sliced canned black olives, drained
• 1 cup grated pepper Jack cheese
• 1/2 cup thin sliced scallion greens, green part only

1. Mix beans, chiles, 1 Tb.
2. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl.
3. In a second small bowl, mash avocados with a fork; stir in remaining 2 Tbs.
4. lime juice and 1/2 teaspoon of salt to make guacamole.
5. In a third small bowl, mix sour cream and mayonnaise.
6. 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.
7. Sprinkle with olives, then cheese.
8. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

beans, green chiles, lime juice, lime juice, chili powder, ground cumin, salt, avocados, sour cream, mayonnaise, salsa, black olives, pepper, thin

Taken from allrecipes.com/recipe/seven-layer-dip-2/ (may not work)