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Ingredients

1 (16 ounce) can refried beans (traditional variety) 1 (4.5 ounce) can chopped green chiles, undrained 1 tablespoon fresh lime juice, plus 2 tablespoons fresh lime juice for avocado layer 2 teaspoons chili powder ¼ teaspoon ground cumin Salt 3 avocados, halved, pitted, flesh spooned out 1 cup sour cream ½ cup mayonnaise 1 cup salsa (drain to equal 1 cup if salsa is especially runny) ¾ cup sliced canned black olives, drained 1 cup grated pepper Jack cheese ½ cup thin sliced scallion greens, green part only

Nutrition Info

54 calories carbohydrate: 2.8 g cholesterol: 5 mg fat: 4.5 g fiber: 1.2 g protein: 1.3 g saturatedFat: 1.3 g servingSize: - sodium: 109.1 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Mix beans, chiles, 1 Tb. of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a second small bowl, mash avocados with a fork, stir in remaining 2 Tbs. lime juice and 1/2 teaspoon of salt to make guacamole. In a third small bowl, mix sour cream and mayonnaise.
Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days) To serve, sprinkle with green onions.

8 cups

Perk up this classic dish with fresh lime juice and homemade guacamole.