Seven-Layer Tex-Mex Dip

16 oz. fat-free refried beans
1/2 cup salsa
1 cup sour cream
1 cup shredded cheddar or Monterey Jack cheese
2 medium sized tomatoes, chopped
1 avocado, seeded, peeled and diced
1/4 cup chopped green onions
2 T. chopped ripe olives
Tortilla chips

Combine and spread on 9-inch platter or pie plate. Cover with sour cream. Layer remaining ingredients. If desired cover and refrigerate for up to 4 hours. Serve with the tortilla chips. Approximately 16 servings.