Recipe - Multilayered Mexican Dip

1 cn Refried beans; 14 oz
1 One fourth cup Sour cream
One fourth teaspoon Cumin; ground
Hot pepper sauce
1/3 cup Onion; finely chopped
1 teaspoon Lime juice
One fourth teaspoon Hot pepper flakes
1/3 cup Green onions
One half cup Olives; black cut or sliced up
2 Tomatoes; chopped
2 cup Cheddar; shredded

In bowl, blend together beans, One fourth 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip