Alicia Silverstone'S Vegan Cheesy Oozy Guacamole Bean Dip - cooking recipe

Ingredients

1 (16 ounce) can refried beans
3 avocados
3 tablespoons fresh lime juice
2 (8 ounce) containers nondairy sour cream
2 tablespoons taco seasoning
1/2 cup diced mild green chili, drained
1/2 cup sliced black olives (or more)
5 tomatoes, chopped
2 cups shredded vegan cheddar cheese

Preparation

Preheat the oven to 350 degrees.
Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
Pit and peel the avocados, and place in a bowl.
Mash the avocados together with the lime juice, and spread on top of the refried beans.
Stir together the sour cream and taco seasoning, and spread over the avocado.
Sprinkle the chiles over the sour cream, and top with a layer of black olives.
Add the tomatoes, and sprinkle with the cheese.
Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
Serve warm or at room temperature.