Cheesy, Oozy Guacamole Bean Dip

This dip really surprised me, it was deliciously good, my whole family loved it. I made it recently for a Lia Sophia Jewelry Party and all my friends loved it too. So many people requested this recipes to be added to my blog so here it is. The recipe is from the book The Kind Diet by Alicia Silverstone.
When I make it, I always make two versions, vegan version for me since I am staying away from dairy and regular version for the rest of the family. When my family finish the regular dip, they all help clean out the vegan dip. Kimberly especially likes the vegan version; she says it has less fattening. I use Follow Your Heart vegan gourmet cheddar cheese alternative. It is so much better than the soy or rice cheese we used years ago when we were on a dairy free diet because of Cassidy's allergy to milk. It also freezes well; no crumbling or falling apart after thawing. One thing about store bought taco seasoning, I was reading the label and was surprised to find that it contain milk product. I make my own taco seasoning and included the recipe below.

1 can refried beans or refried black beans, I prefer the refried black beans
3 large avocados
3 tablespoons fresh lime juice
2 - 8oz containers nondairy sour cream
1 package taco seasoning
1/2 cup diced mild green chiles, drained
1/2 cup sliced black olives
5 tomatoes, chopped
2 cups shredded vegan Cheddar cheese

Spread a layer of refried beans in the bottom of an 8x13 quart glass baking dish. I use two round 9.5" Pyrex pie pan since I make regular and vegan versions, you can also use 8x8 pan for thicker bean dip. Mash the avocados (pitted and peeled) in a bowl, add the lime juice, mix, and spread on top of the refried beans. Stir together the sour cream and taco seasoning and spread over the avocado.  Sprinkle the green chilies, olives, and tomato on top of the sour cream mixture and top with cheese.  Heat the dip for 15 - 20 minutes in preheated 350F oven until the dip is heated through and the cheese is a bit melted. Serve warm or at room temperature.

Taco Seasoning ( recipe is approximately equal to a store bought package)
1 tablespoon ground chili pepper (I use Ancho Chili Petter)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper