* 1 can (398 mL) ready-made refried beans
* 1 can (540 mL/19 oz) cooked black beans, drained and rinsed
* 2 Tablespoons olive oil
* 1/2 cup salsa roja
* 1 red onion, chopped very finely (optional)
* 1 and 1/2 cups sour cream
* 1 cup guacamole
* 1/2 lb. grated orange cheddar cheese,
* 1 small tomato, chopped
* 2 green onions, chopped
* 1 bunch fresh cilantro. chopped
* 2 teaspoons cumin, divided
* salt
* Enough Corn Tortilla chips or Nachos

Preparation:

We will create this dip directly on its serving plate, so please have it ready...

1) In a small bowl, mix the refried beans with the olive oil, chopped cilantro, cumin and 1/2 teaspoon salt. Pour the mixture with a spoon to the serving plate plate, spread it to the shape you will make your dip: it can be rectangular or circular.

2) Using a Spoon, spread half the sour cream over refried beans, leaving a margin of about 1 inch around the beans. Spread guacamole generously over the sour cream, leaving more than a trace of sour cream.

3) Mix one teaspoon cumin, one teaspoon salt, cumin, two tablespoons olive oil and more chopped cilantro with the cooked black beans. Blend the black beans in your blender, add the chopped onion to the beans; this mixture has to be somewhat liquid so you can spread it easily without destroying the other layers. Spread the blended black beans evenly over the guacamole.

4) Spread the ready-made salsa evenly over the black beans, then cover the salsa with the grated cheese; decorate the dish with the sliced tomato and onions, and some nachos or tortilla chips all around the dip.

Serve immediately or cover with plastic wrap and refrigerate up to 6 hours. Serve this tex-mex six layer dip and watch it disappear!