Categories: Dips, Mexican 
      Yield: 1 servings 
  
      1 cn Refried beans; 14 oz              1/4 ts Hot pepper flakes 
  1 1/4 c  Sour cream                        1/3 c  Green onions 
    1/4 ts Cumin; ground                     1/2 c  Olives; black sliced 
           Hot pepper sauce                    2    Tomatoes; chopped 
    1/3 c  Onion; finely chopped               2 c  Cheddar; shredded 
      1 ts Lime juice                      
  
    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. Source: Canadian Living magazine posted by Anne MacLellan