Ingredients:

2 ripe avocados

2 Tbls lime juice

1/4 cup sour cream

1/4 tsp cumin

3 dashes Tabasco

salt & pepper to taste

3 plum tomatoes (seeded and cut into small cubes)

1/4 cup diced, red onion (1/4" cubes)

1/4 cup chopped fresh cilantro

Preparation:

mash the avocados in a bowl with the lime juice.

Blend in the remaining ingredients.

Now the Viva la Mexico Dip

Ingredients:

1 can (16 oz) refried beans

1 1/2 cups of the guacamole dip ABOVE

1 1/2 cup sour cream

1/2 tsp garlic powder

1/4 tsp ground cumin

1/4 tsp chili powder

salt & pepper to taste

1/2 cup grated Cheddar cheese

1/2 cup plum tomatoes (seeded & cut into small cubes)

1/4 cup chopped black olives

2 scallions halved and sliced, approximately 3" of green.

(leave as much green on as there is white)

Preparation:

Three (3) layers in a 10" round glass baking dish.

Spread the beans over the bottom of the dish.

Cover with the guacamole.

In a separate bowl; combine the sour cream and spices

then spread over the guacamole. Smoothing it out with

a spatula. Sprinkle the top with the cheese, tomatoes,

olives and scallions.

Serve at room temperature

Bake @ 425F for 15 minutes and serve Hot