Great Food Friday: Mexican Inspired

Mexican food is always a hit in this house. I wouldn't say authentic Mexican, but lets say we pretty much have taco night every week.
This week's recipe is a two-fer. First off, the best guacamole I've ever made. It's a Tyler Florence recipe and it's AMAZING. I love the piquant taste of the lime with the richness of the avacado and the smokiness of the cumin.

Guacamole:

4 ripe avocados
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
2 T extra virgin olive oil
Kosher salt and freshly ground pepper

Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Secondly, my mother-in-law's "Taco Dip." It may not be the most sophisticated dish and we're definitely using the term "mexican food" loosely here, but I promise, this is the first thing devoured from the table whenever it appears. I've taken a few liberties with it, but it's essentially the same thing they've had at family gatherings for years.

Taco Dip

1 16 oz can refried beans
1 16 oz tub of sour cream (I usually use light sour cream, you can't really tell)
1 packet taco seasoning
1 cup salsa or pico de gallo (commercially made works fine, use your favorite)
shredded cheddar or mexican blend shredded cheese
guacamole (use recipe above or your favorite)
sliced olives
chopped green onions
diced tomatoes
chopped cilantro

In a bowl, mix the sour cream and taco seasoning. Set aside. Spread the beans in a shallow dish. Next, spread the guacamole over the beans, then the salsa/pico/ then the sour cream mixture. Top with the shredded cheese (as much as you like, but at least enough to cover) and the olives, onions, tomatoes and cilantro. Cover and refridgerate for at least an hour. Serve with tortilla chips.