5-Layer Mexican Dip Prep: 10 min Total: 3 hr 10 min 1 can (15-1/2 oz.) refried black beans 1 Tbsp. chili powder 1/2 tsp. ground cumin 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup (4 oz.) KRAFT Shredded Cheddar Cheese 1 tomato, chopped 1/3 cup sliced green onions sliced pitted ripe olives (optional) Mix beans, chili powder and cumin. Spread onto bottom of 9-inch pie plate. Top with layers of remaining ingredients; cover. Refrigerate several hours or until well chilled. Serve with tortilla chips. Makes 12 servings ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Kraft Foods.