5 Layer Mexican Dip

5 LAYER MEXICAN DIP

1 can (15-1/2 oz.) refried black beans
1 Tbsp. chili powder
1/2 tsp. ground cumin
1 cup sour cream
1 cup shredded cheddar cheese
3 green onions, sliced
1/3 cup sliced black olives
1 tomato, chopped

Mix beans, chili powder and cumin; spread onto bottom of 9-inch pie plate. Top with layers of remaining ingredients. Refrigerate several hours. Makes 32 servings.