Recipe(tried): And here's another one.

This is from "Savoring the Southwest" a New Mexico cooikbook.

CINCO DIP

Mix together for layer #1
1 can (16 oz) refried beans
1 package (1 1/4 oz) taco mix or 2 TBS salso casera

Mix together for layer #2
3 avacados, mashed
3 TBS sour cream
2 TBS lemon juice
1/4 teas garlic salt

Mix together for layer #3
1 can (4 oz) chopped green chiles
4 green onions, chopped

Mix together for layer #4
1/2 lb Chedder cheese, grated
1/2 lb Monterey Jack cheese, grated

Mix together for layer #5
12 pitted ripe or green olives, sliced
1 large tomato, seeded and cubed

Toppings:
Chili powder
parsley

In a 2 Qt crystal or glass bowl with straight sides (square best), layer in the following order: the bean mixture, the avacado mixture, the chile mixture, the cheeses, and last the olives and tomatoes. Sprinkle the top lightly with chile powder and garnish with parsley., Refrigerate. Serve as a dip with tortilla chips. Serves 20 to 25 as a dip, 8 to 10 as a salad.