Title: Layered tex-mex dip
 Categories: Finger food
      Yield: 16 Servings
 
      1 c  Sour cream
      2 c  Ground cumin
      1 t  Chili powder
    1/8 t  Salt
      1 cn (15 oz) black beans,
           Rinsed and drained,
           Divided
      2    Ripe avocadoes, peeled
           And pitted
      1 t  Lemon juice
      1 c  Chopped iceberg lettuce
      4 oz Cheddar cheese, shredded
           About 1 cup
      2    Small tomatoes, chopped
      2 T  Chopped black olives
           Torilla chips
 
  combine sour cream, cumin, chili powder and salt; set aside. With
  fork mash 1/2 cup black beans; combine with remaining black beans and
  2 Tbs sour cream mixture.  With fork mash avocados with lemon juice.
  In 4 cup glass bowl layer 1/2 bean mixture, all of avocado mixture,
  1/2 remaining sour cream mixture, lettuce, remaining bean mixture,
  cheese, tomatoes and remaining sour cream mixture.  Top with olives.
  Serve at room temperature with chips.