Quick Mexican Layered Bean Dip

I've been layering this bean dip in a 1 quart rectangular container that has a lid. It is easy to take on picnics or to pull out of the refrigerator when company blesses you unexpectedly. The recipe can easily be doubled if you are planning on serving a crowd. It easily keeps in the refrigerator for a full week. . .if it lasts that long.

• 1 - 250 gram or 8 ounce light cream cheese
• 1/2 cup light sour cream
• 1 tablespoon Epicure Pueblo Bean Dip Mix or taco seasoning
• 1/2 can refried beans
• 1 cup purchased or home made gaucamole or homemade
• 1 cup salsa
• 1 small can sliced olives
• 1/2 cup chopped green onions
• 1 cup finely shredded cheese

1. Mix together the softened cream cheese, the sour cream and the seasoning.
2. Layer the cream cheese mixture first and then the remaining ingredients in order listed.
3. Refrigerate and then serve with salted tortilla chips.