Layered Beans and Salsa

• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can kidney beans
• 2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 14 teaspoon ground red pepper
• 23 cup sour cream
• 34 cup shredded cheddar cheese
• tortilla chips
• 1 large chopped tomato, seeds removed
• 13 cup chopped black olives
• 3 tablespoons sliced green onions
• 1 tablespoon lime juice
• 1 teaspoon minced garlic
• 18 teaspoon salt

1. Mix the first 7 ingredients together in a bowl and mash with a potato masher.
2. Spread the bean mixture on an 8" pie plate.
3. Spread sour cream over the top.
4. Sprinkle with cheddar cheese.
5. Mix salsa ingredients together in a small bowl.
6. Cover and refrigerate for at least two hours.
7. Just before serving, drain salsa and spoon over cheese.
8. Arrange the tortilla chips around the dip.

pinto beans, kidney beans, vegetable oil, lime juice, chili powder, cumin, ground red pepper, sour cream, cheddar cheese, tortilla chips, tomato, black olives, green onions, lime juice, garlic, salt

Taken from www.food.com/recipe/layered-beans-and-salsa-203849 (may not work)