Recipe: Multilayered Mexican Dip

Multilayered Mexican Dip

1 c refried beans; 14 oz
1 1/4 c sour cream
1/4 ts cumin; ground
hot pepper sauce
1/3 c onion; finely chopped
1 ts lime juice
1/4 ts hot pepper flakes
1/3 c green onions
1/2 c olives; black sliced
2 tomatoes; chopped
2 c cheddar; shredded

In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers.