2 cups refried beans
1/2 cup shredded cheddar cheese
1 big tomato, chopped and salted
1-2 cups salsa
1 cup corn kernels, fresh or frozen
1 avocado, diced and salted
1 cup sour cream
Steam corn in a small skillet for 1 minute. Spread beans in a layer in the bottom of dip bowl. Sprinkle with a few spoonfuls of salsa. Layer avocado on top, and sprinkle with salsa. Continue adding layers and salsa, ending with sour cream. Serve with plenty of chips.