Seven Layer Bean Dip

I make 7-layer dip starting with a layer of hot refried beans.
Shredded cheese is added directly to the top of the beans
so it melts from the heat of the beans.
Then the layers of tomato, avocado, olives,
and chilies, onions are added. The only cold part of the dip
is the topping of sour cream. Served this way and the taste
delightfully mimics tostadas or homemade nachos,
but in an easy to serve dip form.

Ingredients:
2 cups of refried beans
1 strip of bacon, cooked and minced
1 teaspoon chili powder or to taste
1/4 to 1/2 teaspoon ground cumin
Salt to taste
1 cup shredded cheddar or Monterey Jack cheese
1 Tbsp of chopped pickled jalapenos
1 avocado, peeled and chopped
1 tomato, cut in half horizontally, chopped
1/3 cup of sour cream
1/2 small can of sliced ripe black olives

Directions:
Heat the refried beans in a medium pan or microwave.
Stir in enough water to get a creamy,
easily dip-able consistency, about 1/4 of a cup.
Mix in the chili powder and cumin to taste.
Stir in salt to taste.
Once the beans are hot and bubbly,
spread them over the bottom of a warmed serving dish.
Immediately add the shredded cheese
so that the heat from the beans helps melt the cheese.
Layer on the chopped green chilies,
chopped avocado, chopped tomato.
Spoon on the sour cream.
Top with sliced green onions and olives.
Serve immediately with tortilla chips.