This is less complicated than it seems. Certain parts can be made ahead, it is a very colorful party dip.

3 c. black bean pesto
3 c. guacamole
3 c. non fat sour cream
1 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. ground cumin
Freshly ground pepper
1 c. low fat grated cheese
1 c. seeded & finely diced fresh tomatoes
1/2 c. chopped, pitted black olives (not canned)
2 scallions, halved lengthwise & diced

BLACK BEAN PESTO:

8 oz. dried black beans
2 pts. water
1 bay leaf
2 oz. low salt ham, cut into strips
2 jalapeno peppers, seeded
2 cloves garlic
Bunch of fresh cilantro
Fresh black pepper

1. Rinse and drain beans thoroughly. Place in a large saucepan and add all remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 1 1/2 hours or until quite soft.

2. Remove bay leaf. Puree in a food processor adding enough cooking liquid to form a thick paste (approximately 1 cup).

3. Cover and refrigerate until ready to use. (Can be made up to 3 days ahead.)

GUACAMOLE:

3 cloves garlic, coarsely chopped
1 jalapeno pepper, seeded & chopped
6 avocados, peeled, halved & pitted
3 tbsp. fresh lime juice or more to taste
Tabasco sauce to taste
Ground cumin to taste
Dried oregano to taste
Ground black pepper
2-4 tbsp. freshly chopped cilantro/coriander

1. In bowl of a food processor, place garlic, jalapeno pepper and 3 avocados and lime juice and process until finely chopped.

2. Transfer to a bowl and add remaining avocados and mash with a wooden spoon.

3. Add remaining ingredients and mix thoroughly with a fork.

4. If making ahead of time store, covered with 1 avocado stone in mixture, in refrigerator.

1. Spread black bean pesto over bottom of a large glass or ceramic dish or plate.

2. Cover the pesto with guacamole.

3. Combine sour cream, garlic powder, chili powder, cumin and pepper. Mix and spread on top of guacamole. (This can also be assembled 2 days ahead.)

4. Sprinkle with cheese, tomatoes, olives and scallions.

5. Serve either chilled or hot, bake 15 minutes in a preheated 425 degree oven. Surround dip with a single row of taco chips (use a mixture of blue corn and regular - unsalted). Serve a basket of taco chips on the side.