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Layered Mexican Dip

Layered Mexican Dip
YIELDS
24 servings
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Ingredients

1 14
oz can refried beans
1 ¼
cup light sour cream
½
tsp ground cumin
½
tsp salt
¼
tsp hot pepper sauce
2
avocados
cup finely chopped onion
2
Tbsp lime juice
¼
tsp hot pepper flakes
2
cup shredded Cheddar cheese
2
tomatoes, chopped
cup sliced green onions
½
cup sliced pitted black olives
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Directions

Step 1

In bowl, stir together refried beans, 1/4 cup of the sour cream, cumin, 1/4 tsp of the salt and hot pepper sauce; spread in 12-inch round serving dish that is at least 1 1/2 inches deep.

Step 2

Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup of the remaining sour cream and remaining salt; spread over refried bean layer. Top with remaining sour cream.

Step 3

Starting at outer edge, garnish with concentric rings of cheese, tomatoes, green onions and olives. (Make-ahead: Cover and refrigerate for up to 24 hours.)

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