1 (16 oz.) can refried beans
1/2 c. taco sauce
3/4 c. shredded cheddar cheese (sharp)
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sour cream
3 tbsp. mayonnaise
1/4 tsp. garlic powder
1 lg. avocado, seeded & peeled (opt.)
1 med. onion, chopped
1 tbsp. lemon juice
1 tomato, chopped
1/2 c. sliced, pitted, ripe olives
1/2 c. sliced green onions
Tortilla chips

Stir together refried beans, taco sauce, and several dashes hot pepper sauce, if desired. Spread bean mixture evenly on bottom and sides of 9"x9" pan or rectangular serving tray. Sprinkle half of the shredded cheese over bean layer. In small bowl, combine the cream cheese, sour cream, mayonnaise and garlic powder; beat with an electric mixer until smooth. Spread this over the cheese layer.

Cut avocado into small pieces. In a blender or food processor blend avocado, onion and lemon juice. Spread this over cream cheese layer. Sprinkle chopped tomato, sliced olives, sliced green onions and remaining cheese on top. If desired, drizzle with additional taco sauce. Cover and refrigerate up to 4 hours. Serve with tortilla chips. Serves 10.