A Mexican-style layered dip, assembled and served on a platter, for easier dipping and a neater presentation. Homemade fried tortilla chips are the perfect sturdy platform for this substantial dip.
To make the tortilla chips, stack the tortillas and slice in half. Then cut each half into 3 wedges. You will have 48 tortilla wedges. Heat the canola oil in a heavy pot or skillet that is not too deep, but rather wide. When the oil reaches 350°F, slip in the tortilla wedges, about 6 at a time. Let them fry for 2-3 minutes per side, or until golden and crisp. Carefully remove to a paper towel-lined baking sheet to drain. Sprinkle each batch with Kosher salt while they're warm. When all the tortillas are fried, set them aside to cool.
To assemble the dip, start by seasoning the refried beans with hot sauce to your taste. Choose a shallow platter about 9x12-inches in size. Spread the beans on the platter, leaving a little bit of a raised edge all around. Now sprinkle on the shredded cheese. Mix the lime zest into the sour cream, and add lime juice to your taste. Gently spoon the lime sour cream atop the cheese layer.
Now add the avocado mash and carefully distribute it over the sour cream layer. Top with salsa or pico de gallo. Sprinkle the top of the dip with the sliced olives, scallion, and cilantro leaves. Serve the layered dip with fried tortilla chips and wait for the compliments! Any leftover dip can be stored, tightly covered, in the refrigerator for a day or two. Tortilla chips should be kept in an airtight container. They can be re-crisped in a warm oven, if necessary.