5-Layer Mexican Dip

Ingredients

• 1 can (15-1/2 oz.) refried black beans

• 1 T. chili powder

• 1/2 tsp. ground cumin

• 1 c. Breakstone's or Knudsen sour cream

• 1 c. Kraft Shredded Cheddar Cheese

• 1/3 c. green onion slices

• 1/3 c. sliced pitted ripe olives

• 1 medium tomato, chopped

Directions

1. Mix beans, chili powder and cumin. Spread onto bottom of 9-inch pie plate. Top with layers of the remaining ingredients; cover.

2. Refrigerate several hours or until chilled. Serve with tortilla chips.