- 10 minutes
- 32 servings
- Mix the avocado, 1/2 cup of sour cream, lemon juice and pepper sauce in a small bowl. Set aside.
- Combine beans and chili powder in a small saucepan. Cook and stir over low heat for 2 to 3 minutes or until warm. Stir in green onions and 1/4 cup of remaining sour cream. Spread mixture in 9-inch pie plate or on 10-inch serving plate.
- Layer avocado mixture over bean mixture. Top with cheese, tomato and olives. Spoon dollops of remaining sour cream on top.
- Place 1 cup of crackers around edge of dip before serving and serve with additional Cheez-Its.