Wednesday, May 29th

Southwestern Confetti

1 15 oz. can refried beans (for a slightly fancier touch, we sometimes whirl one can of black beans with some cumin and chili powder in the blender until smooth)

3/4 cup sharp cheddar cheese, grated

3/4 cup pepper jack, grated (feel free to use the cheeses in any proportion you like)

1/2 cup black olives, pitted and chopped (canned are fine -- the brininess is what you're really after)

4 to 6 scallions, or to taste, chopped (green and white)

2 fresh jalapenos, chopped (remove the seeds of one or both, if you don't like it spicy)

2 Roma tomatoes, seeded and chopped

1/2 cup mayonaise

Preheat the oven to 400 degrees. Spread the beans in the bottom of a glass or Pyrex pie plate. Mix the remaining ingredients together, reserving roughly a handful of scallions for garnish. Layer the cheese mixture, which should be creamy-looking but not liquidy or runny, on top of the beans. Pop the whole thing in the oven for 20 to 25 minutes, or until golden brown and bubbly. Serve with tortilla chips.