5-Layer Mexican Dip

1

can (15-1/2 oz.) refried 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

make it

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours.