Mexican Layer Dip

I absolutely love dips.  I have an addiction to salty things, and dips are amazing with chips, so I love dips.  I was super excited when I got Mexican Layer Dip from the Jaida at Sweet Beginnings.  I had to make some changes because I am allergic to taco seasonings, but this turned out fantastic.  I definitely can't wait to make this again at a party.

Mexican Layer Dip 
slightly adapted from Sweet Beginnings

Ingredients

1 15 ounce can Refried Beans

1 teaspoon Vegetable Oil

2 Tablespoons Cumin

1 Tablespoon Cilantro

1/2 container Sour Cream

3 Tablespoons Salsa

1 package of Guacamole

Juice of 1 lemon

1 Tablespoon Garlic Powder, divided

1 cup shredded Cheddar

1 cup diced tomatoes

Directions

1) In a medium saucepan, combine beans, oil, cumin, cilantro, and 1/2 tablespoon garlic powder. Heat over medium-high heat for about 2 minutes, stirring to combine until warm. Taste and add more cumin and/or garlic powder as desired. Remove from heat and set aside.

2) In two separate bowls place or guacamole and sour cream. To the guacamole, add lemon juice, garlic powder, salt & pepper, a little at a time until you reach your desired taste. To the sour cream, add the salsa and stir until fully combined.

3) In your desired container (casserole dish, or individual serving containers) layer the beans, then the sour cream mixture, avocado, topped with cheese and then the diced tomatoes. (Try not to make the bean mixture too thick, so it's not overwhelming!)