Guacamole (see below)
1 med. onion, chopped
1 garlic clove, minced
1 tbsp. salad oil
1 tsp. chili powder
2 (16 oz.) cans refried beans
4 oz. (1 c.) Monterey Jack cheese with jalapeno peppers, shredded
1 c. sour cream
1 c. shredded lettuce leaves
1 tomato, chopped
1/4 c. pitted ripe olives, sliced

Or use Cheddar cheese and 2 jalapeno peppers, sliced.

Prepare guacamole. In 10-inch round baking dish, or microwave safe platter; cook onion, garlic, oil, and chili powder, covered, on high 3-5 minutes until tender, stirring once. Stir in refried beans. Cook 2-4 minutes until hot, stirring once.

Spread bean mixture evenly in same dish; sprinkle with cheese (and jalapeno peppers, if used). Cook on high 3-5 minutes until cheese melts. Spoon guacamole over cheese. Spread sour cream on top of guacamole. Top with lettuce, tomatoes, and olives. Serve with tortilla chips. Makes 12 servings.

GUACAMOLE:

In medium bowl, combine 2 avocados, coarsely chopped, 1 medium red or yellow onion, chopped, 1 garlic clove, minced, 2 tablespoons lemon juice and 1/2 teaspoon salt. Mix together well.