7 Layer Dip Recipe

1 (16-ounce) can refried beans

1 teaspoon garlic powder

1 teaspoon cumin

2 large avocados

2 teaspoons grated onion

1 cup sour cream

1 cup cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 cup green onions, chopped

1 cup tomatoes, chopped

1/2 cup black olives, sliced

In a small bowl, mash the refried beans with a fork to soften and stir in the garlic and cumin.

Thin the bean mixture, if necessary, with a little sour cream. Spread the bean (dip) evenly on a large serving platter.

Cut the avocados in half, lengthwise, and remove the seeds. Scoop the meat into a small bowl; mash with a fork and stir in the grated onion.

Carefully spread the avocado (dip) onto the bean dip to within 1/2" of the edge of the bean dip.

Add the remaining layers one at a time, each to within 1/2" of the last layer, in this order: sour cream, Cheddar, Monterey Jack, green onions, tomatoes, and black olives. Serve with your favorite corn chips. refrigerate any leftovers.