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Mexican Dip Recipe
RECIPE BY The Recipe Haven

* lightened up from the original, and it's better than ever!

1 Can (14 oz/398 mL) refried beans 1

1-1/4 cups Light sour cream 300 mL

1/2 tsp Each ground cumin and salt 2 mL

1/4 tsp Hot pepper sauce 1 mL

2 Avocados 2

1/3 cup Finely chopped onion 75 mL

2 tbsp Lime juice 25 mL

1/4 tsp Hot pepper flakes 1 mL

2 cups Shredded Cheddar cheese 500 mL

2 Tomatoes, chopped 2

1/3 cup Sliced green onions 75 mL

1/2 cup Sliced pitted black olives 125 mL

In bowl, stir together refried beans, 1/4 cup (50 mL) of the sour cream, cumin, 1/4 tsp (1 mL) of the salt and hot pepper sauce; spread in 12-inch (30 cm) round serving dish that is at least 1-1/2 inches (4 cm) deep.

Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup (50 mL) of the remaining sour cream and remaining salt; spread over refried bean layer.

Top with remaining sour cream.

Starting at outside, 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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