1. In small bowl combine avocado, 1/2 cup of sour cream, lemon juice and pepper sauce. Set aside.
2. In small saucepan combine beans and chili powder. 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 in 9-inch pie plate or on 10-inch serving plate.
3. Spread avocado mixture over bean mixture. Sprinkle with cheese, tomato and olives. Spoon dollops of remaining sour cream on top.
4. Just before serving, arrange 1 cup of crackers around edge of dip. Serve with additional crackers.