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Fiesta Platter

Guacamole
2 avocados
1/4 teaspoon salt
1 small onion
1 clove garlic
1 tablespoon lemon juice

Seasoned Refried Beans
1 medium onion
1 teaspoon cumin
1 teaspoon oil
1 clove garlic
2 teaspoons chili powder
32 ounces refried beans

Layers
6 ounces (1 1/2 cups) shredded hot pepper cheese
1 cup shredded lettuce
1 cup sour cream
1 medium tomato, chopped
1/4 cup sliced pitted rip olives

For guacamole, coarsely chop avocados and onion with food chopper. Mix with lemon juice, salt and garlic pressed with the garlic press. Set aside.

For refried beans, coarsely chop onion with food chopper. Mix with oil, chili powder, cumin and garlic pressed with garlic press in deep-dish baker. Cover with wax paper. Microwave on HIGH for 3 to 5 minutes until onion is tender, stirring halfway through cook time. Stir in refried beans. Microwave 4 to 6 minutes, until thoroughly heated, stirring halfway through cook time.

Sprinkle bean mixture with cheese. Microwave 3 to 5 minutes until cheese melts. Spoon guacamole over cheese. Top with sour cream, lettuce, tomatoes and olives. Serve with tortilla chips.

Yields 10 to 12 servings.

Oven Variation: Preheat oven to 400 degrees F. Sauté onion and seasonings in frying pan. Stir in beans and heat through. Spread bean mixture in deep-dish baker and top with cheese bake in oven until cheese is melted and bubbly for 15 to 20 minutes, Proceed as above.