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Multilayered Mexican Dip

dips

1 can (14 oz) refried beans
1 1/4 cups sour cream
1/4 teaspoon ground cumin
hot pepper sauce
1/3 cup finely chopped onion
1 teaspoon lime juice
1/4 teaspoon hot pepper flakes
1/3 cup green onions
1/2 cup sliced black olives
2 tomatoes; chopped
2 cups shredded Cheddar cheese

In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on platter 12 inches in diameter and at least 1 1/2 inches 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.

Contributor: Canadian Living Magazine

Yield: 1 serving

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