Mexican Cocktail Dip Recipe

• 1 (15 ounce.) can refried beans
• 1/2 teaspoon chili pwdr
• 1/2 teaspoon cumin
• 2 med. avocados, peeled, seeded and minced
• 2 teaspoon lemon juice
• 1/3 c. minced onion
• 1/2 teaspoon sugar
• 1/2 teaspoon celery salt
• 1/8 teaspoon cayenne pepper
• 1/2 c. diary lowfat sour cream
• 1/4 c. mayonnaise
• 2 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon garlic pwdr
• 1/2 teaspoon chili pwdr
• 1/2 teaspoon warm pepper sauce
• 1/4 teaspoon oregano
• 1 c. shredded cheddar cheese (4 ounce.)
• 1 c. shredded Monterey Jack cheese (4 ounce.)
• 2 med. tomatoes, minced
• 3 green onions, sliced
• 1/2 c. thinly sliced pitted olives, liquid removed

1. Mix together beans, 1/2 tsp.
2. chili pwdr and 1/2 tsp.
3. cumin in small bowl.
4. Spread bean mix over bottom of serving dish 10 inches in diameter.
5. Combine avocados, lemon juice, onion, sugar, celery salt, and cayenne pepper in blender container.
6. Cover and blend till smooth.
7. Spread on top of bean mix.
8. Mix lowfat sour cream, mayonnaise, paprika, 1 tsp.
9. cumin, garlic pwdr, 1/2 tsp.
10. chili pwdr, warm pepper sauce, and oregano.
11. Spread this mix on top of avocado mix.
12. Mix cheese and sprinkle over lowfat sour cream.
13. Arrange olives in center.
14. Place tomatoes, remaining olives, and onion around edge.
15. Cover and chill till serving time.
16. Serve with corn tortilla chips or possibly crackers.
17. Makes 15-20 appetizer servings.

beans, chili pwdr, cumin, avocados, lemon juice, onion, sugar, celery salt, cayenne pepper, diary lowfat sour cream, mayonnaise, paprika, cumin, garlic, chili pwdr, warm pepper, oregano, cheddar cheese, shredded monterey jack cheese, tomatoes, green onions, olives

Taken from cookeatshare.com/recipes/mexican-cocktail-dip-1843 (may not work)