Layered Bean Dip

To make your own avocado dip: Thaw 10 oz frozen diced avocado. 2 min on power 5 three times. Stiring between each. Avocado may be warm. 

Place avocado in a food processor with picante and spices. First add 1/2 c picante, then add 1/4 tsp chili powder; 1/2 tsp of each: garlic powder, cumin, onion powder and salt. 

Blend. 

Add more garlic or cumin to taste. Set aside.

Chop lettuce. Place 1/2 of it in large glass bowl with lid. You'll be serving it in this. 

Mix refried beans and picante sauce. Add 1 tsp garlic powder for an extra zing.

Drain tomatoes. Set aside.

Measure the sour cream in the same 2 c measuring cup (rinsed) you used for the picante.

Measure the cheese as you use it. 

Let's build this dip!

You already have the lettuce. 

Place 1/2 of each on the lettuce in this order:  refried beans, sour cream, cheese

Repeat. Lettuce, beans, sour cream, cheese. Then place the avocado dip and green onions on the top.

Right before serving, add the tomatoes and sliced olives on the top.