1(10 oz) can Rotel Diced Tomatoes & Green Chilies, drained (use Mild if you don't like much heat)
Salt and freshly ground black pepper
3medium avocados,peeled and cored (Hass are preferred)
1 1/2Tbspfresh lime juice
1/4cupchopped fresh cilantro
12oz. sour cream
1/2(6 oz can) black olives, sliced
2small Roma tomatoes,diced
1 3/4cupsfinely shredded cheddar and Monterey jack cheese blend
1/3cupsliced green onions
In a medium mixing bowl stir together refried beans, canned tomatoes, chili powder, cumin, 1/4 tsp garlic powder and season with salt and pepper to taste (about 1/2 tsp salt/ 1/4 tsp pepper). Spread mixture into an even layer in 7 by 11-inch baking dish.
Mash avocado with lime juice. Mix in cilantro and season with remaining 1/4 tsp garlic powder and salt to taste. Spread into an even layer over the bean layer in baking dish, then spread sour cream over avocado layer.
Sprinkle with cheese, black olives over sour cream layer then top with tomatoes and green onions. Serve with tortillas chips. Dip can be made a day in advance, just cover and refrigerate until ready to serve.