Layered tex-mex dip

---------- Recipe via Meal-Master (tm) v8.02
  
       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.
  
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