Southwestern Dip

2 (16 ounce) cans refried beans
3 cups shredded Cheddar cheese
2 cups shredded Monterey jack cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (16 ounce) jar salsa or picante sauce
1 (4 ounce) can diced green chiles
1/2 cup sliced scallions
1 (4 1/2 ounce) can chopped black olives, drained
1/4 cup chopped cilantro

Heat refried beans, cheeses, garlic powder and salt. Stir in remaining ingredients. Heat through. Makes plenty!