Caribbean Layered Bean Dip

Combine the mango with a squeeze of fresh lime juice and couple of pinches of cayenne pepper. Stir and then set aside to marinate.

In a medium skillet, heat the oil over medium heat. Add the Chinese five-spice and allspice and cook while stirring for 30 seconds to 1 minute, just until you smell the spices (don’t walk away). Remove the skillet from the heat and stir in the garlic powder and then the refried beans. Return to the heat and cook just until warmed through. Remove from the heat and spread the beans in an even layer in the bottom of an 8 x 8 x 2 inch pan or a large shallow bowl. Set aside to cool slightly while you prepare the remaining ingredients.

In a medium bowl, whisk the cream cheese and sour cream together until smooth. Spread the mixture over the beans.

Sprinkle the cheddar cheese over the cream cheese mixture. Strain any liquid from the mango and then evenly distribute the mango, tomatoes, bell pepper and red onion over the cheese. Sprinkle a layer of Monterey Jack cheese and then the olives and banana peppers.

Serve immediately with tortilla chips, or cover and refrigerate.

Notes:
You may use all of either cheddar or Monterey Jack cheese.
You may add a cup of guacamole. I would layer it on top of the cream cheese layer.
This dip would be really great served with tostones!