Layered bean dip

1 can (16 oz) refried pinto beans
1 cup salsa
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
3 avocados

Bottom layer:

Mix refried pinto beans (organic available at whole foods) with taco seasoning or try mixing up a small container of chili pepper, fresh (or dried) oregano, cumin, paprika, garlic, cayenne.  I don't use premix taco seasoning because of preservatives.  Add to bottom of dish.  I use a small square glass dish.  Whatever will work. 

Next layer:

Mix avocado with cumin, cilantro, salt and pepper.  Mash up. Add to dish.  May add sour cream or cream cheese, but I don't do high lactose, so I find that guacamole is a great substitute for creaminess without the lactose.

I gently spread a little salsa on top of the guac.  Then add a few cups of shredded cheese.  I add chopped tomatoes and black olives on the top.   

Leave in the fridge for an hour or so.

Can serve cold with corn or bean chips (I don't do corn).  Or, you can warm up too, which is why I leave off the lettuce.

I would probably double this is having a party.

Inspired by:

https://www.bettycrocker.com/recipes/seven-layer-bean-dip/8689a30d-32d7-4e42-82f9-7d924f77166b. 

https://www.cookingclassy.com/7-layer-bean-dip/

http://allrecipes.com/recipe/19673/seven-layer-taco-dip/