Serves: 5
Total Calories: 611
Yield: 7 Cups

MIXTURE ONE
2 cups canned pinto beans rinsed and drained
1 cup grated Cheddar cheese
1 tablespoon minced onion
1/2 teaspoon salt
6 drops hot pepper sauce
2 tablespoons olive oil
MIXTURE TWO
2 ripe avocados peeled and pitted
2 tablespoons lemon juice
1/2 teaspoon salt
cracked pepper to taste
MIXTURE THREE
1 cup sour cream
1/2 cup mayonnaise
1/2 teaspoon dry taco seasoning mix
MIXTURE FOUR
1 (7-ounce) jar pitted black olives drained and halved
3 ripe but firm tomatoes coarsely diced
1 cup chopped scallion

1. To make Mixture One, place the beans in a medium-sized bowl and mash with a fork. Add all of the remaining ingredients except for the olive oil, and stir to combine.

2. Place the olive oil in a medium-sized skillet over medium heat. When the oil is hot, add the bean mixture and cook, stirring constantly, until the cheese is melted. Set aside.

3. To make Mixture Two, place all of the Mixture Two ingredients in a medium-sized bowl, and mash with a fork. Set aside.

4. To make Mixture Three, place all of the Mixture Three ingredients in a small bowl, and stir to combine. Set aside.

5. To make Mixture Four, place all of the Mixture Four ingredients in a large bowl, and stir to combine.

6. To assemble the dip, place half of Mixture One in a flat 9-x-9-inch glass dish, spreading evenly. Follow with half of Mixture Two, half of Mixture Three, and half of Mixture Four, spreading evenly in each case. Repeat the layers.

7. Serve immediately with crunchy tortilla chips.

Nutritional Facts:

Serves: 5
Total Calories: 611
Calories from Fat: 345

More Recipes from the The Sophisticated...Olive Cookbook:
The Perfect Dry Martini
The Dirty Martini
The Martini's Finishing Touch
Jessica's Special Stuffed Olives
Spicy Marinated Olives
Cheese Bite Surprise
Basic Bruschetta
Spinach Bruschetta with Feta Cheese
Easy Bruschetta
Easy Olive Tapenade
Olive Oil Refrigerator Pickles
Olive and Garbanzo Bean Tapenade
Old-Style French Tapenade
Chunky Hot Pepper Dip
Eight-Layer Mexican Dip