Ingredients

• 1  16-oz. can refried beans
• 1/4  tsp. cayenne pepper
• 1  recipe Lime Guacamole, below
• 4  oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
• 1  8-oz. carton dairy sour cream
• 1  cup halved cherry tomatoes
• 1  2.25-oz. can sliced pitted ripe olives
• 1/2  cup sliced green onions
• 1/3  cup shredded Monterey Jack cheese
•   Green onion tops (optional)
•   Tortilla or Corn Chips
•   Lime Wedges

Directions

1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.