Mega Nacho Dip

Description
A layering of popular taco and nacho condiments all in one bowl.

Ingredients

 * 2 smashed avocados (peel then mash flesh with a fork)
 * ½ cup black olives
 * 2 cups shredded cheddar cheese
 * 1 cup cooked red kidney bean paste (cooked beans mashed with a fork and 2 tbsps milk and salt/pepper to taste)
 * ½ cup chopped green onions
 * 1 cup sour cream
 * 1 can diced tomatoes (drain most of the juice)
 * optional: chopped jalapenos

Directions

 * 1) Preheat oven to 275°F.
 * 2) In a small casserole dish or other other deep oven-safe dish spoon in half of the sour cream to cover the bottom of the dish.
 * 3) Spread half of the diced tomatoes over it, then half of the bean paste.
 * 4) Spread half of the avocado on top of that layer and cover with the remaining sour cream.
 * 5) Place half of the cheese on top of that layer.
 * 6) Place the remaining diced tomato over the cheese, layer the green onions on top, the black olives, remaining bean paste and remaining smashed avocados.
 * 7) Add jalapenos, if desired, and top it all off with the remaining cheese.
 * 8) Heat in the over for 15 minutes or until the cheese has browned a bit on top.
 * 9) The entire plate won't be piping hot, but just warm enough for the cheese to be melted and for the dip to be warm.
 * 10) Heat longer, if desired.