Friday, January 28, 2011

5- Layer Mexican Dip

1 can (15-1/2 oz.) refried black beans
1 Tbsp.  chili powder
1/2 tsp. ground cumin
1 cup  Sour Cream
1 cup  Shredded Cheddar Cheese
3  green onions, sliced
1/3 cup sliced black olives
1  tomato, chopped

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.
TOP with layers of remaining ingredients.
REFRIGERATE several hours or until chilled. Serve with tortilla chips.

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