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In small bowl, combine avocado, sour cream, lemon juice and Tabasco sauce, set aside.
In a small saucepan, combine beans and chili powder. Cook and stir over low heat for 2 -3 min. or until warm. Stir in green onions and 1/4 c sour cream. Spread in 9 inch pie plate.
Spread avocado mixture over bean mixture, Sprinkle with cheese, tomato and olives. Spoon dollops of remaining sour cream on top. Just before serving arrange 1 c. crackers around edge of dip.
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