2/3 cup sour cream
1/8 tsp cumin
1/8 tsp cayenne pepper
Dash salt
1 16- oz can refried beans
1 cup shredded Cheddar cheese
½ cup guacamole
¼ cup sliced black olives
2 green onions, chopped (¼ cup)
1 medium tomato, chopped
1 tsp chopped fresh cilantro
Combine the sour cream, cumin, cayenne pepper, paprika, and salt in a small bowl and mix well. Set aside.
Heat the refried beans until hot.
When the beans are hot, spread them over the center of a serving platter or in a shallow dish.
Sprinkle ½ of the cheese evenly over the beans.
Spread the guacamole over the cheese.
Sprinkle the sliced olives over the guacamole.
Spread the seasoned sour cream over the olives.
Sprinkle the green onions, then the tomatoes evenly over the sour cream layer.
Finish up by sprinkling the remainder of the cheese over the tomatoes, and topping the dip off with the cilantro. Serve the dip with tortilla chips and a side of your favorite salsa.