1 can (14 oz/398 mL) refried beans
1-1/4 cups (300 mL) light sour cream
1/2 tsp (2 mL) each ground cumin and salt
1/4 tsp (1 mL) hot pepper sauce
1/3 cup (75 mL) finely chopped onion
2 tbsp (25 mL) lime juice
1/4 tsp (1 mL) hot pepper flakes
2 cups (500 mL) shredded cheddar cheese
2 tomatoes, chopped
1/3 cup (75 mL) sliced green onions
1/2 cup (125 mL) sliced pitted black olives
In bowl, stir together refried beans, 1/4 cup (50 mL) of the sour cream, cumin, 1/4 tsp (1 mL) of the salt and hot pepper sauce; spread in 12-inch (30 cm) round serving dish that is at least 1-1/2 inches (4 cm) deep.
Peel and pit avocados. In bowl, mash together avocados, onion, lime juice, hot pepper flakes, 1/4 cup (50 mL) of the remaining sour cream and remaining salt ; spread over refried bean layer. Top with remaining sour cream.
Starting at outside, garnish with concentric rings of cheese, tomatoes, green onions and olives. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Tip: If avocados need ripening, place them in a paper bag and let stand at room temperature for 2 to 3 days.