Multilayered Mexican Dip

Course : Dips
Serves: 1
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1 can refried beans -- 14 oz
1 1/4 cups sour cream
1/4 teaspoon cumin -- ground
1/4 teaspoon hot pepper sauce
1/3 cup onion -- finely chopped
1 teaspoon lime juice
1/4 teaspoon hot pepper flakes
1/3 cup green onions
1/2 cup olives -- black sliced
2 medium tomatoes -- chopped
2 cups cheddar -- shredded

Preparation / Directions:

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

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