Crowd Pleasin' Dip

Serves 16

Bean Layer
2 cans (16 oz each) refried beans
2 Tbsp each fresh lime juice and chopped cilantro
2 tsp chili powder
1 tsp each minced garlic, ground cumin and hot-pepper sauce

Guacamole layer
2 ripe avocados
1 Tbsp each fresh lime juice and chopped cilantro
1 tsp each minced garlic and salt

Toppings
3/4 cup reduced-fat sour cream
2/3 cup shredded cheddar cheese
1 tub (16 oz) fresh salsa

Serve with: tortilla chips, lime wedges

1. Bean Layer: Mix ingredients to blend well. On a large serving plate, shape mixture with a rubber spatula into a flat circle about 8 in. across. Run spatula around edges to smooth.

2. Guacamole Layer: Mash avocados with other guacamole ingredients until almost smooth (good guacamole should have a little texture, so leave some small chunks). Spread on bean layer.

3. Top with sour cream, then sprinkle with cheese. Cover surface directly with plastic wrap to keep out air; refrigerate up to 1 day.

4. To serve: Drain juices from salsa; spoon over cheese. Surround with chips and lime wedges; serve extra chips in a basket.

Make it really yours: Use refried black beans. Top with green salsa instead of red and sprinkle with chopped fresh tomatoes, sliced ripe olives, scallions and chilantro.