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1
Combine the mango with a squeeze of fresh lime juice and couple of pinches of cayenne pepper.
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2
Stir and then set aside to marinate.
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3
In a medium skillet, heat the oil over medium heat.
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4
Add the Chinese five-spice and allspice and cook while stirring for 30 seconds to 1 minute, just until you smell the spices (dont walk away).
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5
Remove the skillet from the heat and stir in the garlic powder and then the refried beans.
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6
Return to the heat and cook just until warmed through.
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7
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.
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8
Set aside to cool slightly while you prepare the remaining ingredients.
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9
In a medium bowl, whisk the cream cheese and sour cream together until smooth.
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10
Spread the mixture over the beans.
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11
Sprinkle the cheddar cheese over the cream cheese mixture.
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12
Strain any liquid from the mango and then evenly distribute the mango, tomatoes, bell pepper and red onion over the cheese.
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13
Sprinkle a layer of Monterey Jack cheese and then the olives and banana peppers.
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14
Serve immediately with tortilla chips, or cover and refrigerate.
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15
Notes: You may use all of either cheddar or Monterey Jack cheese.
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16
You may add a cup of guacamole.
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17
I would layer it on top of the cream cheese layer.
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18
This dip would be really great served with tostones!
