• 1 (15-ounce) can refried beans
• 2 tablespoons hot sauce
• Extra-virgin olive oil, for drizzling
• 4 scallions, cut into 1 inch pieces
• 1 (16 to 18 ounce) jar green chili or tomatillo salsa
• 2 tablespoons chopped cilantro, a palm full, chopped
• 1 (15-ounce) can black beans
• 2 teaspoons ground cumin, 2/3 palm full
• 1 (16 to 18 ounce) jar chipotle salsa
• 2 cups sour cream
• 1 lime, zested and juiced
• 2 ripe avocados
• 2 cloves garlic, finely chopped
• 1 lemon, juiced
• 1 jalapeno, seeded and finely chopped
• Salt
• 2 plum tomatoes, diced
• Pimiento stuffed jumbo Spanish olives, chopped
• Tortilla chips - 2 bags
Directions
• Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
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