Whether you serve this delicious dip at room temperature or right from the oven, it lacks only a basket of crispy tortilla chips.  (serves 8)

1 can (16 ounce) Refried beans

1 ½ cups Guacamole (see below for recipe)

1 ½ cups low-fat sour cream

½ tsp garlic powder

¼ tsp. Ground cumin

Salt and freshly ground black pepper to taste

¼ tsp. Chili powder

½ cp grated sharp cheddar cheese

½ cup seeded and diced (1/4 inch) ripe plum tomatoes

¼ cup coarsely chopped pitted black olives

2 scallions (3 inches of green left on) halved lengthwise and sliced

1. Spread the beans over the bottom of a 10-inbch round glass baking dish.  Cover with the guacamole.
2. In a separate bowl, combine the sour cream with the garlic powder, gound cumin, salt, black pepper and chili powder; spread over the guacamole with a spatula.  Sprinkle the top with the cheese, tomatoes, olives and scallions.
3. Serve at room temperature or bake in a 425 degree oven for 15 minutes and serve hot.

GUACAMOLE for Three Layer Dip (above)

This guacamole can also be used on its own as a dip.

3 ripe Hass avocados, pitted and peeled

2 tablespoons fresh lime juice

¼ cup sour cream

¼ tsp ground cumin

3 dashes Tabasco sauce (I really like the new Chipotle flavor!)

Salt and freshly ground pepper to taste

3 ripe plum tomatoes seeded and cut into ¼ inch and diced

¼ cup diced red onion

¼ cup chopped fresh cilantro leaves or flat-leaf parsley

Coarsely mash the avocados in a bowl with the lime juice.  Stir in all the remaining ingredients.  (Makes 3 cups)