Sure, you can follow a recipe, but like jazz, the genius is in the improvisation and the execution. Nominally, this recipe is from The Joy Of Cooking, but I've modified it.
1 1/2 16oz.Cans Refried Beans
3 Lg (or six Sm) Ripe Avocados
3 Tablespoons Lime Juice
1/4 teaspoon Sea Salt
2 Cups Sour Cream
1 Packet Hot & Spicy Taco Seasoning
2 4oz. Cans Chopped Green Chilis
1 container Grape Tomatoes
2 Cups Sharp Cheddar Cheese
1 Cup Mozzerella
Fresh Cilantro
1 Bunch Scallions/Green Onions
In a 13x9 baking dish evenly spread the refried beans
Mash together and mix Avocados, Lime juice, and Sea Salt, then spread over beans
Mix together Sour Cream and Taco mix, and spread over Avocado
Chop enough cilantro to cover Sour Cream, and spread evenly
Spread Green Chilis evenly over Cilantro
Dice Grape Tomatoes and spread evenly
Spread grated Cheddar evenly, and top with Mozzerella
Broil for 2 minutes to melt cheese
Chop Scallions/Green Onions and spread over Cheese
Serves 15-20.
You can also leave the dip in the oven after broiling it, and set to oven for 350 for about 10-12 minutes to warm the dip.