Alicia Silverstone's Vegan Cheesy Oozy Guacamole Bean Dip

From Alicia Silverstone's The Kind Life blog/cookbook.

• Ready In: 40 mins
• Serves: 8
• Yields: 8

Ingredients

• 1 (16 ounce) can  refried beans
• 3  avocados
• 3  tablespoons fresh lime juice
• 2 (8 ounce) containers  nondairy sour cream
• 2  tablespoons  taco seasoning
• 1⁄2 cup  diced mild green chili, drained
• 1⁄2 cup  sliced black olives (or more)
• 5  tomatoes, chopped
• 2  cups  shredded vegan cheddar cheese

Directions

1. Preheat the oven to 350 degrees.
2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
3. Pit and peel the avocados, and place in a bowl.
4. Mash the avocados together with the lime juice, and spread on top of the refried beans.
5. Stir together the sour cream and taco seasoning, and spread over the avocado.
6. Sprinkle the chiles over the sour cream, and top with a layer of black olives.
7. Add the tomatoes, and sprinkle with the cheese.
8. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
9. Serve warm or at room temperature.