In a skillet set over medium heat, add refried beans, diced green chilies, cumin, coriander, chili powder, garlic powder and hot sauce. Stir together and allow flavors to meld and warm through, about 5-7 minutes. Remove from heat and set aside.

In a medium size bowl, mix together all of the pico de gallo ingredients (tomatoes, jalapeno, red onion, lime, salt and cilantro) and set aside.

In a second medium size bowl, mash avocados with a fork, potato masher or pastry blender. Add 1 cup of the pico de gallo mixture and the juice of two limes and mix well to combine.

Spread the refried bean mixture evenly over a medium sized platter with slightly rimmed edges. Then layer the ingredients in the following order on top of the beans, making sure to spread each layer evenly over the top of the previous:

sour cream

cheddar cheese

guacamole

jack cheese

black olives

1 cup ofpicodegallo

chopped cilantro