1 large can refried beans
1 pint sour cream
1 small container gaucamole
1 jar salsa
2 c. grated cheddar cheese
1 can sliced black olives
chopped green onions

Spread beans in 8x8 inch pan. Layer sour cream, gaucamole, salsa, olives and onions. Cover with cheddar cheese. Refrigerate a couple of hours before serving.