1 15-ounce can refried beans
2 tablespoons Tabasco sauce
Extra-virgin olive oil, for drizzling
4 green onions, cut into 1-inch pieces
1 16- to 18-ounce jar green chili or tomatillo salsa
1/2 cup scallions, chopped
2 tablespoons cilantro, chopped
1 15-ounce can black beans
2 teaspoons ground cumin
1 16- to 18-ounce jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, minced
1 lemon, juiced
1 jalapeño, seeded and finely chopped
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, finely chopped
Heat refried beans in small non-stick pan over medium heat and season with Tabasco sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a drizzle of extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the green onions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat and layer on top of beans.
Return the same pan to the stove, lower heat to medium and add the black beans, heat through and season with cumin, then layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream and the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeño and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.