1 can refried beans
1 c. picante sauce
6 green onions, chopped
1 c. mayonnaise
1 c. sour cream
1 (4 1/2 oz.) can sliced ripe olives, drained
1 tomato, chopped
1 c. shredded Monterey Jack or Cheddar cheese

In a quiche pan arrange the following layers: refried beans, picante, onions. Mix mayonnaise and sour cream. Spread over onions. Add layers of ripe olives, tomato and cheese. If not serving immediately add tomatoes just before serving to prevent dip from becoming too juicy.