Serves up to 12

This was the only dish I made for the pig roast. (Thankfully we made it potluck.) I’ve been dying to share this recipe since everyone who tastes it says it’s the best they’ve ever had.

1 can (16 ounces) refried beans (traditional variety)
1 can (4.5 ounces) chopped green chiles, undrained
1 tablespoon fresh lime juice, plus another 2 tablespoons for avocado layer
2 teaspoons chili powder
1/4 teaspoon ground cumin
Salt
3 avocados, halved, pitted, flesh spooned out
1 cup sour cream
1/2 cup mayonnaise
1 jar (16 ounces) salsa strained to equal 1 cup, juices discard or reserved for another use
3/4 cup sliced canned black olives
1 cup (about 4 ounces) grated pepper jack cheese
1/2 cup thin sliced scallion greens from a large bunch
Taste-Like-Fried Tortillas or a 14- to 16-ounce bag store bought tortilla chips.

Mix beans, chiles, 1 tablespoon of lime juice, chili powder, cumin, and a pinch of salt in a small bowl. In a separate bowl mash avocados with a fork; stir in remaining lime juice and 1/2 teaspoon of salt to make guacamole. Mix sour cream and mayonnaise. Spread bean mixture, then guacamole, then sour cream mixture, and finally salsa over the bottom of a 9-inch deep-dish pie plate or similar size pan. Sprinkle olives, then cheese. When ready to serve, sprinkle with scallions.