1 (15 oz.) can refried beans
1/2 tsp. chili powder
1/2 tsp. cumin
2 med. avocados, peeled, seeded and chopped
2 tsp. lemon juice
1/3 c. chopped onion
1/2 tsp. sugar
1/2 tsp. celery salt
1/8 tsp. cayenne pepper
1/2 c. diary sour cream
1/4 c. mayonnaise
2 tsp. paprika
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. chili powder
1/2 tsp. hot pepper sauce
1/4 tsp. oregano
1 c. shredded cheddar cheese (4 oz.)
1 c. shredded Monterey Jack cheese (4 oz.)
2 med. tomatoes, chopped
3 green onions, sliced
1/2 c. thinly sliced pitted olives, drained

Mix together beans, 1/2 teaspoon chili powder and 1/2 teaspoon cumin in small bowl. Spread bean mixture over bottom of serving dish 10 inches in diameter. Combine avocados, lemon juice, onion, sugar, celery salt, and cayenne pepper in blender container.

Cover and blend until smooth. Spread on top of bean mixture. Mix sour cream, mayonnaise, paprika, 1 teaspoon cumin, garlic powder, 1/2 teaspoon chili powder, hot pepper sauce, and oregano. Spread this mixture on top of avocado mixture. Mix cheese and sprinkle over sour cream. Arrange olives in center. Place tomatoes, remaining olives, and onion around edge. Cover and refrigerate until serving time. Serve with corn tortilla chips or crackers. Makes 15-20 appetizer servings.