Fiesta Dip

My daughters and I make it a point to have lunch together every Monday. It's something we started doing a few years ago when Erica, our oldest, moved out. (Super sniffles on that one!) We go out, we stay in, pretty much whatever we're in the mood for, or if one of us has a specific dish we've been craving. Today was an "in" day and the craving was my Fiesta Dip. Chip and dip for lunch? Why not! Enjoy!

Ingredients:
2 to 4 ripe avocados, made into Guacamole
1 16 oz can refried beans
1 2.5 oz can diced green chiles
1 1/2 cups sour cream
1/4 tsp cumin
1/4 tsp chili powder
1/4 tsp black pepper
1 cup shredded cheddar cheese, or blend of jack and cheddar
4 green onion stalks, sliced on the round
1/2 tomato, chopped
1 2.5 oz can sliced black olives, drained

Directions:
Prepare your guacamole as desired and set in fridge to keep chilled. In a small bowl, mix your refried beans and can of green chiles, set aside. In a separate small bowl, mix your sour cream with cumin, chili powder, and black pepper. Have all of your chopped veggies and cheese ready and assemble on a dish in this order:
refried bean mixture, sour cream mixture, guacamole, shredded cheese, olives, tomatoes, and green onion. Top with additional cheese if you like. Let chill for about an hour. Serve with tortilla chips.

LESLIE'S NOTES: To really kick it up a few notches I have recently been making this with homemade refried beans. It's not as difficult as you might be thinking! I simply freeze a few cups of them and thaw them out when I need. The flavor difference is amazing!

Blogs I have shared my dish with: Ladybug Blessings, Vintage Wanna Bee, Claiming Our Space, JAQS Studio, The Sasse Life, G'Day Saturday, Crumbs And Chaos