Multilayered Mexican Dip

Multilayered Mexican Dip
1 cn refried beans; 14 oz
1 1/4 c sour cream
1/4 ts cumin; ground
1 hot pepper sauce
1/3 c onion; finely chopped
1 ts lime juice
1/4 ts hot pepper flakes
1/3 c green onions
1/2 c olives; black sliced
2 tomatoes; chopped
2 c cheddar; shredded
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.