Ingredients:

1 16 oz can refried beans

1 4 oz can chopped green chilies

1 Tbl fresh lime juice, plus another 2 Tbs for avocado layer (2 limes)

2 tsp chili powder

1/4 tsp ground cumin

pinch of salt, plus 1/2 tsp

3 avocados diced & mushed

1 cup sour cream

1/2 cup mayo

1 cup salsa (can drain if runny)

1 2 oz can sliced, drained olives

1 cup grated pepper jack cheese

1/2 cup thin sliced green onions (green part only)

Preparation:

Mix beans, chilies, 1 Tbl 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 Tbl lime juice and 1/2 tsp salt to make guacamole.  In a third bowl, mix sour cream and mayo. 

Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9" 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.

Notes:

Eat with your favorite tortilla chips, or even spread some on a tortilla and warm in the microwave! Makes 8 cups.  Per 2 Tbl serving:  54 calories, 1 g protein, 3 g carbs, 5 g fat (1 g saturated), 5 mg cholesterol, 1 g fiber, 110 mg sodium.